Mamma Mia! Lasagne - salt

Method

• Season the meat with salt and pepper, and put it in a large saucepan set over medium heat.
• Cook the meat, breaking up any lumps with the back of a spoon, until browned throughout, about 10 minutes.
• Drain the fat from the meat and set the meat aside.
• Wipe out the pan with a paper towel.
• Coat the pan with cooking spray and set it over medium heat.
• Add the onion and garlic, and saute for 8 minutes.
• Return the meat to the pan.
• Add the diced tomatoes, stewed tomatoes, tomato sauce, tomato paste, 2 tablespoons of the parsley, the oregano, and basil.
• Stir well and bring the mixture to a boil.
• Cover the pan, reduce the heat to low, and simmer for 15 minutes.
• Uncover the pan and simmer for 20 more minutes.
• Remove the pan from heat.
• Preheat the oven to 350F.
• Coat a 9 x 13-inch casserole dish with cooking spray.
• Combine the remaining 2 tablespoons of parsley, the cottage cheese, Parmesan cheese, ricotta, and egg white in a large bowl.
• Stir well, and set aside.
• Spread 3/4 cup of the tomato mixture in the bottom of the prepared casserole dish.
• Arrange four of the lasagna noodles over the tomato mixture; top with half of the cottage cheese mixture, 2 1/4 cups of the tomato mixture, and 2/3 cup of the Italian cheese mix.
• Repeat the layers once, then end with an additional layer of noodles.
• Spread the remaining tomato mixture over the top.
• Cover with foil and bake for 1 hour.
• Uncover the dish, sprinkle the lasagna with the remaining 1/3 cup of cheese mix, and bake for 10 more minutes.
• Let the lasagne stand for 10 minutes before serving.
• Great for freezing!
• See our Freezer Tips on pages 2327.
• This dish has plenty of sauce and is perfect for using no-boil lasagna noodles, which will save you the hassle of first cooking dried lasagna noodles.