Ingredients: |
Ingredients: Lasagna
1 lb ground beef, (15-20% fat)
1 small onion, finely diced
2 large garlic cloves, minced
¼ cup red wine (any kind) or beef broth
1 Tbsp olive oil
24 oz Marinara Sauce (3 cups)
½ tsp sea salt
¼ tsp black ground pepper
¼ tsp dried thyme
½ tsp granulated sugar
2 Tbsp parsley, finely chopped
9 lasagna noodles, cook al dente
Cheese Sauce:
16 oz low-fat cottage cheese
15 oz reduced fat ricotta cheese
1 large egg
2 Tbsp parsley, finely chop + more to garnish
4 cups mozzarella cheese, shred, divide
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Directions: |
Directions:How to Make Meat Sauce:
Place a deep pan or dutch oven over med/high heat; add 1 Tbsp olive oil, 1 lb ground beef & diced onion. Saute, breaking up meat, for 5 min until beef is no longer pink. Add pressed garlic; sauté another minute until fragrant.
Add ¼ cup wine; stir for 2 min until wine is nearly evaporated. Add 3 cups marinara, ½ tsp salt, ¼ tsp pepper, ¼ tsp thyme, ½ tsp sugar & 2 Tbsp parsley. Bring to a simmer then cover; cook 5 min.
How to Make Cheese Sauce:
In large mixing bowl, combine 16 oz Cottage Cheese, 15 oz Ricotta, 1 cup mozzarella, 1 egg & 2 Tbsp parsley. Mix well.
How to Make Lasagna:
Preheat oven to 375˚. Bring pot of water to a boil. Add salt & 9 lasagna noodles. Cook until al dente according to package instructions.
Spread ½ cup meat sauce in bottom of deep 9x13 casserole dish.
Add 3 noodles, spread on ⅓ of meat sauce; sprinkle with 1 cup mozzarella cheese. Spoon on and spread top with ½ of cheese sauce.
Repeat until you have 3 layers of noodles:
Add 3 noodles, ⅓ meat sauce, 1 cup mozzarella cheese, ½ cheese sauce
Add 3 noodles, remaining ⅓ meat sauce, remaining 1 cup mozzarella.
Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to cheese). Cover with foil; bake at 375˚ for 45 min.
Remove foil; broil for 3-5 min until cheese turns golden. Let lasagna rest 30 min before slicing. |
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