Description
This classic lasagna recipe features a rich and savory meat sauce layered with a creamy three-cheese filling and tender lasagna noodles, baked to perfection with melted mozzarella cheese on top. Perfect for family dinners or special occasions, this hearty Italian dish is both comforting and satisfying.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef (15-20% fat content)
- 1 medium onion, finely diced
- 2 large garlic cloves, minced
- ¼ cup dry red wine (or beef broth)
- 1 tablespoon olive oil
- 24 ounces marinara sauce (3 cups)
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ½ teaspoon granulated sugar
- 2 tablespoons finely chopped parsley
Cheese Filling
- 16 ounces low-fat cottage cheese
- 15 ounces reduced-fat ricotta cheese
- 1 large egg
- 2 tablespoons finely chopped parsley
- 1 cup shredded mozzarella cheese (from the 4 cups total)
Other
- 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 to meld flavors.
- Make Cheese Filling: In a large bowl, combine cottage cheese, ricotta cheese, 1 cup of mozzarella cheese, egg, and parsley. Mix well to create a creamy, flavorful cheese mixture.
- Cook Noodles: Preheat oven to 375°F (190°C). Cook lasagna noodles in boiling salted water until al dente. Drain and rinse with cold water to prevent sticking, then set aside for assembling.
- Assemble Lasagna: Spread ½ cup of meat sauce in the bottom of a 9×13 inch baking dish. Layer 3 noodles, then ⅓ of the meat sauce, followed by 1 cup of mozzarella cheese. Spread half of the cheese filling over the mozzarella. Repeat layers twice more, finishing with a layer of mozzarella on top.
- Bake: Cover the lasagna with foil, poking a few holes with toothpicks to prevent sticking to the cheese. Bake for 45 minutes at 375°F. Remove foil and broil for 3-5 minutes or until the cheese is golden brown and bubbly.
- Rest and Serve: Let the lasagna rest for 30 minutes before slicing to allow it to set. Garnish with fresh parsley, slice, and serve hot for the best experience.
Notes
- Using dry red wine adds depth to the meat sauce, but beef broth is a great non-alcoholic substitute.
- Rinsing noodles with cold water prevents them from sticking together during assembly.
- Resting the lasagna after baking helps it firm up, making slicing easier and cleaner.
- Feel free to use a mix of Parmesan cheese on top for added flavor if desired.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
