Lasagna

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Pounds Ground beef

  • 6

    Slices of mozzarella cheese

  • 8

    Slices of provolone cheese

  • ¼

    Cups Parmesan Cheese

  • 1

    Cup Cheddar cheese

  • 500

    Grams Cottage cheese

  • 1

    Onion finely chopped

  • 2

    Garlic cloves finely chopped

  • 15

    Lasagna noodles

  • 680

    Mililiters Pasta sauce

  • 156

    Mililiters Tomato paste

  • 1

    Egg

  • 2

    Tablespoons Parsley

  • 2

    Tablespoons Basil

  • 1

    Tablespoon Garlic salt

  • 1

    Teaspoon White sugar

  • ½

    Teaspoons Salt

  • ¼

    Teaspoons Pepper

  • Tablespoons Italian seasoning

  • ½

    Tablespoons Oregano

Directions

Chop up your garlic cloves, try to get them as fine as possible. Do the same for your onion, Place meat, onion, garlic, 1 tablespoon of parsley, 1 tablespoon of basil, 1 tablespoon of garlic salt and 1 1/2 tablespoons of Italian seasoning on medium to high heat. Allow the meat to brown Once meat is brown, drain meat. Place meat back into the pan, add in your pasta sauce, sugar, tomato paste and salt. Stir the mixture and place on the back burner on low for 30 minutes. This will allow the mixture to thicken. PREHEAT THE OVEN TO 325! Now it's time for the lasagna noodles! Fill a large pot with water, cover and place on medium to high heat. Once boiling, take off the lid and place in your noodles. They should be done within 12-14 minutes but it all depends on the type of noodles. While you're waiting you can begin to grate up your parmesan and cheddar cheese, place back into the fridge until ready to use. Now let's get your cottage cheese mixture ready, crack one egg into your cottage cheese and stir. Add in remaining spices, pepper, parsley, oregano, basil and Italian seasoning. Stir The meat mixture should be done by this time. The meat should be thicker. How I test it is I scrap my spoon into the mixture if I see that I can make a clear path then it's ready. If you cannot make a path or a hole without the juices coming back and filling up the pan you'll need to cook it for a bit longer. You want the mixture thick, not runny. Once your noodles are done simply drain and allow to cool. Get a 9X13 baking dish ready, spread one third of the meat mixture down. Try to make it as even as possible Next lay down 5 noodles, slightly over lapping. Spread 1/2 of the cottage cheese mixture, you can also use ricotta cheese with the same spices but personally I prefer the cottage cheese. Then lay down your mozzarella slices. And repeat Top with your cheddar cheese and parmesan. The mixture should go like this, starting with the bottom: meat, noodles, cottage cheese, mozzarella, meat, noodles, cottage cheese, provolone, meat, noodles and topped with cheddar and parmesan. Cover with foil and bake for 30-35 minutes. To help prevent the cheese sticking to the foil, spray a little PAM or cooking spray onto the foil before covering.


Nutrition

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