Baked Lasagna
There is no better way to feed a crowd than a lasagna. This one swaps the typical ricotta for a creamy layer of cottage cheese that also adds a ton of healthy protein. You can completely assemble this a day in advance so all you need to do is pop it in the oven when you are ready for dinner.
Ingredients
- 8 ounces (12 sheets) dried lasagna noodles
- 2 tablespoons extra-virgin olive oil
- ½ yellow onion, diced
- 2 cloves garlic, minced
- Salt and pepper
- ¾ pound ground beef
- ¾ pound ground Italian sausage
- 1 (24-ounce) jar marinara sauce
- 1 (16-ounce) container Crystal 4% milkfat cottage cheese
- 1 large egg
- 3 cups shredded mozzarella, divided
- ½ cup grated Parmesan cheese, divided
- 2 tablespoons finely chopped fresh basil or parsley, optional
Products used
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Small Curd Cottage Cheese
Directions
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Step 1
Preheat the oven to 375°F.
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Step 2
Bring a large pot of generously salted water to a boil over medium-high heat and cook the lasagna noodles, according to package instructions. Drain and lay them on an oiled baking sheet in a single layer.
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Step 3
Warm the olive oil in a skillet over medium-high heat. Add the onions and sauté, stirring occasionally, until golden brown, about 6 minutes. Add the garlic, season with ¼ teaspoon salt and ⅛ teaspoon pepper and sauté for 2 more minutes. Add the ground beef and sausage and cook, breaking up the meat with a wooden spoon, until the meat is cooked through. Stir in the marinara sauce.
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Step 4
In a mixing bowl, stir together the cottage cheese and egg. Use a fork to mash the larger curds. It doesn’t have to be perfectly smooth. Stir in 1 cup mozzarella, ¼ cup Parmesan cheese and ¼ teaspoon each salt and pepper.
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Step 5
Spread about ¾ cup of the meat sauce onto the bottom of a 9x13-inch baking dish. Lay 4 noodles down. Spread ⅓ of the cheese mixture on top of the noodles and then ⅓ of the meat sauce. Repeat this process of noodles, cheese and meat sauce 2 more times. Sprinkle the remaining 2 cups of mozzarella and ¼ cup Parmesan cheese. Cover with aluminum foil.
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Step 6
Transfer the lasagna to the oven and bake for 30 minutes. Remove the aluminum foil and bake until the cheese is melted and golden brown, about 15 more minutes. Garnish with basil or parsley. Let cool slightly, cut into squares and serve.
