- 1 pound [454 g] cottage cheese [4% m.s.g.]
- 2 tablespoons [30 mL] warm water
- 9 lasagna noodles
- 1/4 pound [113 g] Mozzarella cheese, sliced
- 1/2 cup [115 g] grated Parmesan cheese
Tomato Sauce
- 1/4 cup [60 mL] olive oil
- 1 onion, minced
- 1 to 2 cloves garlic, minced
- 1 [24-ounce / 682-mL] can Italian tomatoes
- 1 tablespoon [15 mL] freshly chopped parsley
- 1/2 teaspoon [2.5 mL] basil
- 1 [5 1/2-ounce / 156-mL] can tomato paste
- 1 tablespoon [15 g] sugar
Meat Mixture
- 1/2 pound [227 g] ground beef
- 1/2 pound [227 g] ground pork
- 2 tablespoons [30 mL] freshly chopped parsley
- 1/2 teaspoon [2.5 mL] oregano
- 2 eggs, slightly beaten
- 3 tablespoons [45 g] grated Parmesan cheese
- Salt and pepper, to taste
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- Heat tomato sauce olive oil into a casserole
- Brown together minced onion and garlic.
- Mix in Italian tomatoes, chopped parsley, basil, tomato paste and sugar;, salt and pepper.
- Bring to a boil and leave to simmer, uncovered, for 15 minutes.
- Meanwhile, into a bowl, mix together all meat mixture ingredients for 3 minutes.
- Well mix into simmering tomato sauce.
- Leave to simmer, uncovered, for 40 minutes.
- Meanwhile, into a clean bowl using an electric mixer, beat together cottage cheese and warm water.
- Boil lasagna noodles into salted boiling water according to package instructions.
- Preheat oven to 350°F [180°C].
- Grease a large lasagna baking dish; cover the bottom with 6 to 7 tablespoons [90 to 105 mL] tomato sauce.
- Layer lasagna noodles over the sauce.
- Top with one third of Mozzarella cheese slices, one third of cottage mixture, one third of remaining tomato sauce and one third of meat mixture.
- Repeat layers using all remaining ingredients.
- Sprinkle all over with grated Parmesan cheese.
- Bake into preheated oven, for 30 to 40 minutes.
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