Meaty Cheese Lasagna (Print Version)
# Ingredients:
→ Meat Sauce
01 -
24 oz jarred marinara sauce
02 -
1 medium onion, chopped finely
03 -
2 garlic cloves, crushed
04 -
1/4 teaspoon dried thyme leaves
05 -
1 tablespoon olive oil for cooking
06 -
1 pound ground beef, 15-20% fat
07 -
1/4 cup beef broth or dry red wine
08 -
1/2 teaspoon white sugar
09 -
1/2 teaspoon fine sea salt
10 -
1/4 teaspoon black pepper powder
11 -
2 tablespoons parsley, minced
→ Cheese Layer
12 -
1 large egg, whisked
13 -
4 cups shredded mozzarella cheese, divided
14 -
16 oz container of low-fat cottage cheese
15 -
2 tablespoons parsley, minced
16 -
15 oz tub of reduced-fat ricotta cheese
→ Pasta
17 -
9 lasagna sheets
# Instructions:
01 -
Heat up oil in a deep pan, stir in beef and onion, and cook until browned. Stir in garlic, thyme, marinara, broth or wine, and sprinkle in seasonings. Give it a gentle simmer for about 5 minutes.
02 -
In a mixing bowl, stir together ricotta, cottage cheese, parsley, 1 cup mozzarella, and the beaten egg until everything's combined.
03 -
Boil the lasagna sheets until they’re just soft enough to bite, then drain and rinse them under cold water to stop the cooking.
04 -
In your baking dish, alternate layers of sauce, noodles, and the cheese mix. Top it off with mozzarella, cover with foil (make sure it doesn’t touch the cheese), and bake for 45 minutes at 375°F. Remove the foil and broil a few minutes to get a golden top.
# Notes:
01 -
Let sit for half an hour before slicing.
02 -
Place toothpicks under the foil so it won’t stick to the cheese.
03 -
You can prep it earlier, keep it in the fridge, and bake later.