Description
This classic lasagna recipe features a rich and flavorful meat sauce combined with creamy cheese filling layered between tender cooked noodles, baked to golden perfection. It’s a hearty, comforting Italian-American dish perfect for family dinners and gatherings, delivering 12 generous servings with a balance of savory beef, tangy marinara, and three types of cheese.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef (15-20% fat content)
- 1 medium onion, finely diced
- 2 large garlic cloves, minced
- ¼ cup dry red wine (or beef broth)
- 1 tablespoon olive oil
- 24 ounces marinara sauce (3 cups)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ½ teaspoon granulated sugar
- 2 tablespoons finely chopped parsley
Cheese Filling
- 16 ounces low-fat cottage cheese
- 15 ounces reduced-fat ricotta cheese
- 1 large egg
- 2 tablespoons finely chopped parsley
- 1 cup shredded mozzarella cheese (from the 4 cups divided)
Assembly and Toppings
- 9 lasagna noodles, cooked al dente
- 3 cups shredded mozzarella cheese (remaining after cheese filling)
Instructions
- Make Meat Sauce: Heat olive oil in a large pan or Dutch oven over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and onions are softened. Add the minced garlic and sauté until fragrant. Stir in the red wine or beef broth and cook until the liquid is mostly evaporated. Add marinara sauce, sea salt, black pepper, dried thyme, granulated sugar, and parsley. Bring mixture to a simmer, cover, and cook gently for 5 minutes.
- Make Cheese Filling: In a large bowl, combine the low-fat cottage cheese, reduced-fat ricotta cheese, 1 cup of shredded mozzarella, the large egg, and chopped parsley. Stir until all ingredients are well mixed for a creamy filling.
- Cook Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles in boiling salted water until al dente, approximately 8-10 minutes. Drain the noodles and rinse under cold water to prevent sticking and stop the cooking process.
- Assemble Lasagna: Spread about ½ cup of the meat sauce evenly over the bottom of a 9×13 inch baking dish. Layer 3 cooked noodles over the sauce, then spread ⅓ of the remaining meat sauce on the noodles. Sprinkle 1 cup of mozzarella cheese over the sauce, then spread half of the cheese filling evenly on top. Repeat the layering process twice, ending with a final layer of mozzarella cheese on top.
- Bake: Cover the assembled lasagna with aluminum foil. Poke a few holes in the foil using toothpicks to allow steam to escape and prevent the cheese from sticking. Bake in the preheated oven for 45 minutes. Remove the foil and switch the oven to broil; broil for 3-5 minutes until the cheese is bubbly and golden brown.
- Rest and Serve: Let the lasagna rest for 30 minutes after baking to set and make slicing easier. Garnish with fresh parsley before serving to add a pop of color and fresh flavor.
Notes
- Cooking the noodles al dente is crucial to prevent mushy lasagna layers after baking.
- Using dry red wine adds depth to the sauce, but beef broth is a suitable non-alcoholic substitute.
- Allowing the lasagna to rest after baking helps the layers firm up, ensuring clean slices.
- To save time, meat sauce can be made a day ahead and refrigerated.
- Broiling at the end creates a perfectly browned cheese crust that is visually appealing and flavorful.
