Ingredients: |
Ingredients: 1 lb. ground beef
1 small onion, finely diced
2 large garlic cloves, minced
¼ cup red wine (any kind), or beef broth
1 tbsp. olive oil
3 cups marinara Sauce (24 oz.)
½ tsp sea salt
¼ tsp ground black pepper
¼ tsp dried thyme
½ tsp granulated sugar
2 tbsp. parsley, finely chopped
9 lasagna noodles cooked al dente
15 oz. ricotta cheese
16 oz. cottage cheese
3 cups mozarella cheese
1 egg
2 tbsp. parsley
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Directions: |
Directions:Place a deep pan over medium/high heat; add olive oil, ground beef and diced onion. Saute until no longer pink, breaking up the meat. Add garlic and sauté another minute. Add wine and stir for 2 minutes until wine is nearly evaporated. Add marinara, sea salt, pepper, thyme, sugar and parsley. Bring to a simmer, cover and cook 5 minutes. In a large mixing bowl, combine cottage, ricotta and mozzarella cheese, egg and parsley. Mix well. Preheat oven to 375˚F. Bring a large pot of water to a boil, add salt and 9 lasagna noodles. Cook until al dente according to package instructions. Spread 1/2 cup meat sauce in the bottom of a deep 9x13 casserole dish. Add 3 noodles, spread on 1/3 of the meat sauce and sprinkle with 1 cup mozarella cheese and 1/2 of your cheese mixture. Repeat until you have 3 layers of noodles. Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375˚F for 45 minutes. Remove foil and broil for 3 to 5 minutes, or until cheese turns golden. Let lasagna rest 30 min before slicing. |
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