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Categories:
oil onion garlic lean ground beef tomatoes tomatoes Italian seasoning red wine cottage cheese eggs basil Parmesan cheese Mozzarella build flat no boil lasagna noodles Mozzarella
Viewed: 18 - Published at: 7 years agoIngredients
- For sauce:
- 1 tbs oil
- 1 small to medium onion, diced
- 3 cloves of garlic, minced
- 1 lb lean ground beef
- 1 28 oz can crushed tomatoes
- 1 12 oz can diced tomatoes, fire roasted if possible
- 2 tbs Italian seasoning or 2 tbs basil, oregano, thyme, sage, rosemary, marjoram, and savory mixture. Double amount if fresh herbs are used.
- 1/4 cup red wine or 1 tsp vinegar and 1 tsp sugar
- Cottage cheese mixture:
- 16 oz cottage cheese
- 2 eggs
- 1 tbs basil and oregano
- 1/2 c parmesan cheese
- 2 c grated mozzarella (about 1/2 lb)
- For lasagna build:
- 1 package flat no boil lasagna noodles
- 2 c grated mozzarella
Method
- Pre-heat oven to 375 degrees. Heat onion over medium heat in large pot with oil. Add garlic and cook until onion is soft. Add beef and cook until no pink remains. Add remaining sauce ingredients in order and simmer 15 minutes.
- Combine cottage cheese mixture ingredients.
- In a 13x9x3 inch pan put one cup of sauce on the bottom spreading evenly.
- For the next layer space noodles evenly and spread 1/3 of the cottage cheese mixture on top. Sprinkle with mozzarella and top with another cup of sauce. Spread everything evenly to ensure proper coverage.
- For the next two layers add 1/3 ricotta mixture and about 11/2 cups of tomato sauce over the noodles reserving 1 cup for the top layer.
- For the top layer put reserved sauce over the noodles and sprinkle remaining cup of mozzarella on top.
- Cover with foil and bake 55 minutes uncover and bake for another 15 minutes. Remove from oven and let set for 15 minutes. Serve.
