Homemade Lasagna

Embrace your inner Garfield with this delicious baked homemade lasagna! Enjoy the smooth ricotta cheese and sweet marinara sauce, topped perfectly with freshly shredded mozzarella cheese. This is the perfect meal for a lowkey week night, or as a treat for a friend or neighbor as an act of kindness. This recipe from Natasha’s Kitchen is sure to have your mouth watering and tastebuds jumping with joy!

INGREDIENTS

• 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 Tbsp olive oil
• 24 oz Marinara Sauce , (3 cups)
• 1/2 tsp sea salt
• 1/4 tsp black pepper, ground
• 1/4 tsp dried thyme
• 1/2 tsp granulated sugar
• 2 Tbsp parsley, finely chopped
• 9 lasagna noodles, cooked al dente
• 16 oz low-fat cottage cheese
• 15 oz reduced fat ricotta cheese
• 1 large egg
• 2 Tbsp parsley, finely chopped, plus more to garnish
• 4 cups mozzarella cheese, shredded, divided

INSTRUCTIONS

Meat Sauce

1. Place a deep pan or dutch oven over medium/high heat and add 1 Tbsp olive oil, 1 lb ground beef and diced onion. Saute, breaking up the meat, for 5 minutes or until beef is no longer pink. Add pressed garlic and sauté another minute until fragrant. 
2. Add 1/4 cup wine and stir for 2 minutes or until wine is nearly evaporated. Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp parsley. Bring to a simmer then cover and cook 5 minutes. 

Cheese sauce

1. In a large mixing bowl, combine 16 oz Cottage Cheese, 15 oz Ricotta, 1 cup mozzarella, 1 egg and 2 Tbsp parsley. Mix well.

Lasagna

1. Preheat oven to 375˚F. Bring a large pot of water to a boil. Add salt and 9 lasagna noodles. Cook until al dente according to package instructions then drain and pour in cold water to stop the cooking process and prevent sticking.
2. Spread 1/2 cup meat sauce in the bottom of a deep 9×13 casserole dish. Add 3 noodles, spread on 1/3 of the meat sauce, and sprinkle with 1 cup mozzarella cheese. Spoon on and spread the top with 1/2 of your cheese sauce. Repeat until you have 3 layers of noodles.
3. Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375˚F for 45 minutes. 
4. Remove foil and broil for 3 to 5 minutes, or until cheese turns golden. Let lasagna rest 30 min before slicing.