Lasagna with meat sauce and cottage cheese

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 8

This luxurious, hearty lasagna is made with a meat filling made from a mixture of ground beef and pork, and the cheese portion is made with low-fat cottage cheese instead of traditional ricotta. Boil the lasagna noodles, and when all the ingredients are ready, assemble the lasagna by layering the noodles, cottage cheese sauce, shredded mozzarella, and meat sauce in a large baking dish, alternating layers, with the meat on top. Then sprinkle the lasagna with grated Parmesan cheese and bake until all the layers are heated through. Allow the lasagna to cool slightly and set for easy cutting into squares and serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

280 g lasagna noodles
0.9 kg ground beef
450 g raw spicy pork breakfast sausages, casings removed
3 cloves garlic, finely chopped
1 can (800 g) of canned chopped tomatoes
1 can (170 g) of tomato paste
1 tbsp. l. olive oil
450 g mozzarella
10-12 fresh basil leaves
1/4 cup fresh parsley leaves
3 tbsp. lean grain cottage cheese
1 tbsp. freshly grated parmesan
2 eggs, beaten

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a large skillet over medium heat, sauté the ground beef, sausage, and garlic until golden brown. Drain any excess fat. Add the tomatoes with their juices, tomato paste, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Mix thoroughly. Cook over low heat, uncovered, stirring occasionally, for 45 minutes.
Meanwhile, bring a large pot of water to a boil. Add olive oil and a pinch of salt. Cook the lasagna noodles according to the package directions until al dente. Drain and lay the noodles flat on a sheet of foil to preserve their shape.

Preheat oven to 175°C.
Grate the mozzarella and set aside. Thinly slice the basil, stacking the leaves and rolling them tightly. Finely chop the parsley. Add half of the herbs to the meat mixture and stir. In a medium bowl, combine the other half of the herbs, the cottage cheese, 1/2 cup of Parmesan cheese, and the eggs, mixing thoroughly.
Let's move on to assembling the lasagna.!

To begin, lay 4 noodle sheets in the bottom of a deep rectangular baking dish, overlapping them slightly. Spoon half the curd mixture onto the noodles and spread evenly. Sprinkle half the mozzarella over the curd mixture. Spoon a little less than half the meat mixture over the mozzarella and spread evenly, being careful not to disturb the layers below. Now repeat the entire process, starting with a layer of noodles, then the curd mixture, then the mozzarella, and finishing with a thick layer of meat mixture.
Sprinkle the lasagna with the remaining 1/2 cup Parmesan cheese. Bake until heated through and bubbly, 35-45 minutes. Let rest for 10 minutes, then cut into squares.

Categories:

recipe / Comfort food / Main courses / Casseroles / Pasta / Meat / / American cuisine / Ree Drummond

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