Description
This classic lasagna recipe features layers of rich meat sauce, creamy cheese filling, and tender lasagna noodles, baked to golden perfection. Perfect for a hearty family meal, it balances robust flavors from ground beef and herbs with a luscious blend of cottage and ricotta cheeses, topped with melted mozzarella for a comforting Italian favorite.
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 ounces marinara sauce (3 cups)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ½ teaspoon granulated sugar
- 2 tablespoons finely chopped parsley
Cheese Filling
- 16 ounces low-fat cottage cheese
- 15 ounces reduced-fat ricotta cheese
- 1 large egg
- 2 tablespoons finely chopped parsley
- 1 cup shredded mozzarella cheese (from total 4 cups)
Other Ingredients
- 9 lasagna noodles, cooked al dente
- 4 cups shredded mozzarella cheese, divided
Instructions
- Make Meat Sauce: Heat olive oil in a large pan or Dutch oven over medium-high heat. Add ground beef and diced onion, cook until the beef is browned and the onion is softened. Add minced garlic and sauté until fragrant. Pour in the red wine or beef broth and cook until mostly evaporated. Stir in marinara sauce, sea salt, black pepper, dried thyme, sugar, and parsley. Bring the mixture to a simmer, cover with a lid, and cook for 5 minutes to develop flavors.
- Prepare Cheese Filling: In a large mixing bowl, combine the low-fat cottage cheese, reduced-fat ricotta cheese, 1 cup of shredded mozzarella cheese, the large egg, and 2 tablespoons of finely chopped parsley. Mix all ingredients thoroughly to create a creamy cheese mixture.
- Cook Lasagna Noodles: Preheat your oven to 375°F (190°C). Boil a large pot of salted water and cook the lasagna noodles until they are al dente, usually about 8-10 minutes. Drain the noodles and rinse them under cold water to stop cooking and prevent sticking. Set aside to cool.
- Assemble Lasagna: Spread ½ cup of the prepared meat sauce evenly on the bottom of a 9×13 inch baking dish. Lay 3 cooked noodles over the sauce. Spread one-third of the meat sauce on top of the noodles, then sprinkle 1 cup of shredded mozzarella cheese. Evenly spread half of the cheese filling over the mozzarella. Repeat these layers twice more: 3 noodles, meat sauce, mozzarella, and the remaining cheese filling, finishing with a final layer of noodles, meat sauce, and the rest of the mozzarella cheese.
- Bake the Lasagna: Cover the assembled lasagna with aluminum foil, puncturing a few small holes with toothpicks to prevent the foil from sticking to the cheese. Bake in the preheated oven for 45 minutes. Then remove the foil and switch the oven to broil. Broil the lasagna for an additional 3-5 minutes until the cheese on top is bubbly and golden brown.
- Rest and Serve: Remove the lasagna from the oven and let it rest for 30 minutes before slicing. This resting time helps the layers set for cleaner slices and enhances flavor melding. Garnish with fresh parsley if desired and serve warm for a satisfying meal.
Notes
- Using dry red wine adds depth to the meat sauce, but beef broth is a great non-alcoholic substitute.
- Cook noodles al dente as they will continue to soften while baking.
- Allowing the lasagna to rest after baking ensures better slicing and flavor integration.
- For extra flavor, you can substitute fresh herbs for dried ones or add a pinch of red pepper flakes to the sauce.
- Covering with foil while baking keeps the moisture locked in, preventing the lasagna from drying out.
