Description
This classic Lasagna recipe is a comforting and satisfying dish that’s perfect for a family meal or a special occasion. Layers of tender pasta, rich meat sauce, creamy ricotta, and melted mozzarella cheese create a truly delicious and unforgettable culinary experience.
Ingredients
Units
Scale
For the Meat Sauce:
- 1 lb ground beef (15-20% fat content)
- 1 medium onion, finely diced
- 2 large garlic cloves, minced
- 1/4 cup dry red wine (or beef broth)
- 1 tablespoon olive oil
- 24 ounces marinara sauce (3 cups)
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1/2 teaspoon granulated sugar
- 2 tablespoons finely chopped parsley
For the Cheese Filling:
- 16 ounces low-fat cottage cheese
- 15 ounces reduced-fat ricotta cheese
- 1 large egg
- 2 tablespoons finely chopped parsley
For Assembly:
- 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, and cook until beef is browned and onion is softened. Add garlic and sauté until fragrant. Stir in red wine (or broth) and cook until nearly evaporated. Add marinara sauce, salt, pepper, thyme, sugar, and parsley. Bring to a simmer, cover, and cook for 5 minutes.
- Make Cheese Filling: In a large bowl, combine cottage cheese, ricotta cheese, 1 cup of mozzarella cheese, egg, and parsley. Mix well.
- Cook Noodles: Preheat oven to 375°F. Cook lasagna noodles in boiling salted water until al dente. Drain and rinse with cold water to prevent sticking.
- Assemble Lasagna: Spread ½ cup meat sauce in the bottom of a 9×13 inch baking dish. Layer 3 noodles, ⅓ of the meat sauce, and 1 cup of mozzarella cheese. Spread half of the cheese filling over the mozzarella. Repeat layers twice.
- Bake: Cover the lasagna with foil, poking a few holes with toothpicks to prevent sticking. Bake for 45 minutes. Uncover and broil for 3-5 minutes, or until cheese is golden brown.
- Rest and Serve: Let the lasagna rest for 30 minutes before slicing and serving. Garnish with fresh parsley.
Notes
- Cheese: For best results, use freshly shredded mozzarella cheese.
- Make Ahead: Assemble the lasagna ahead of time and bake later. Refrigerate for up to 24 hours or freeze for longer storage.
- Variations:
- Add other vegetables, such as sliced mushrooms or bell peppers, to the meat sauce.
- Use a different type of meat, such as ground Italian sausage or ground turkey.
- Substitute spinach lasagna noodles for a healthier option.
Nutrition
- Serving Size: 1 slice
- Calories: 380kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
