Description
This classic lasagna recipe features layers of rich meat sauce, creamy cheese filling, and tender lasagna noodles baked to perfection with melted mozzarella on top. Perfect for family dinners, this hearty Italian dish combines ground beef simmered in a flavorful marinara sauce with a luscious blend of cottage cheese, ricotta, and mozzarella, then baked until golden and bubbly.
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 the 4 cups divided)
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 onion, cooking until the beef is browned and the onion is softened. Add minced garlic and sauté until fragrant. Stir in red wine or beef broth and cook until nearly evaporated. Add marinara sauce, sea salt, black pepper, thyme, sugar, and parsley. Bring to a simmer, cover, and cook for 5 minutes to develop flavors.
- Make Cheese Filling: In a large bowl, combine cottage cheese, ricotta cheese, 1 cup of mozzarella cheese, egg, and parsley. Mix thoroughly until evenly blended to create a creamy filling.
- Cook Noodles: Preheat oven to 375°F (190°C). Cook lasagna noodles in boiling salted water until al dente, about 8-10 minutes. Drain and rinse noodles under cold water to prevent sticking; set aside.
- Assemble Lasagna: Spread ½ cup of the meat sauce evenly in the bottom of a 9×13 inch baking dish. Arrange 3 noodles on top of the sauce, then layer ⅓ of the remaining meat sauce followed by 1 cup of shredded mozzarella cheese. Spread half the cheese filling evenly over the mozzarella. Repeat these layers twice, finishing with mozzarella cheese on top.
- Bake: Cover the assembled lasagna with foil. Poke a few holes in the foil using toothpicks to prevent it from sticking to the cheese. Bake in the preheated oven for 45 minutes. Remove foil and broil for 3-5 minutes until the cheese turns golden brown and bubbly.
- Rest and Serve: Remove lasagna from the oven and let it rest for 30 minutes to set. Slice into portions and garnish with fresh parsley before serving for a delicious presentation.
Notes
- Cooking noodles al dente prevents mushy lasagna layers after baking.
- Letting the lasagna rest helps it firm up for easier slicing.
- Using dry red wine adds depth, but beef broth can be substituted for a non-alcoholic version.
- Poking holes in the foil prevents it from sticking to melted cheese.
- Feel free to use whole milk cheeses for a richer dish but it will be higher in fat.
