Description

This classic lasagna recipe features layers of savory meat sauce, creamy cheese mixture, and tender noodles, baked to golden perfection. Combining ground beef simmered with herbs and marinara sauce, a blend of cottage cheese, ricotta, mozzarella, and fresh parsley, and perfectly cooked lasagna noodles, this hearty dish serves 12 and is ideal for family dinners or special occasions.

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 oz marinara sauce (3 cups)
½ teaspoon sea salt
¼ teaspoon black pepper, ground
¼ teaspoon dried thyme
½ teaspoon granulated sugar
2 tablespoons parsley, finely chopped

Noodles

9 lasagna noodles, cooked al dente

Cheese Mixture

16 oz low-fat cottage cheese
15 oz reduced-fat ricotta cheese
1 large egg
2 tablespoons parsley, finely chopped, plus more to garnish
4 cups mozzarella cheese, shredded, divided

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Instructions

Make Meat Sauce: Place a deep pan or Dutch oven over medium-high heat and add the olive oil, ground beef, and diced onion. Sauté, breaking up the meat, until the beef is no longer pink, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant. Pour in the red wine and stir for 2 minutes until nearly evaporated. Stir in marinara sauce, sea salt, black pepper, dried thyme, granulated sugar, and chopped parsley. Bring the sauce to a simmer, then cover and cook for 5 minutes to blend flavors.
Make Cheese Mixture: In a large mixing bowl, combine the cottage cheese, ricotta cheese, 1 cup of shredded mozzarella, egg, and 2 tablespoons of chopped parsley. Mix thoroughly until the ingredients are well incorporated.
Cook Noodles: Preheat the oven to 375˚F (190˚C). Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente according to package instructions. Drain the noodles and rinse under cold water to stop the cooking process and prevent sticking.
Assemble Lasagna: Spread ½ cup of the meat sauce evenly at the bottom of a 9×13 inch deep casserole dish. Layer 3 noodles over the sauce, then spread one-third of the remaining meat sauce on the noodles. Sprinkle with 1 cup of shredded mozzarella cheese and spread half of the cheese mixture over the top. Repeat layering with noodles, meat sauce, mozzarella, and cheese mixture to build three layers in total, finishing with mozzarella cheese on top.
Bake: Poke 9-12 toothpicks over the surface of the lasagna to prevent foil from sticking to the cheese while baking. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and broil for 3 to 5 minutes or until the cheese topping turns golden and bubbly. Allow the lasagna to rest for 30 minutes before slicing and serving.

Notes

Using dry red wine in the meat sauce enhances flavor but can be substituted with beef broth for a non-alcoholic version.
Allowing the lasagna to rest after baking helps it set for cleaner slices.
To prevent noodles from sticking, drizzle a little olive oil on them if not assembling immediately.
Broiling at the end adds a crispy golden cheese crust; watch closely to avoid burning.
For a lower-fat version, use reduced-fat cheeses and lean ground beef.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Italian