Description
This classic lasagna recipe layers a rich meat sauce with a creamy blend of cottage and ricotta cheeses, tender lasagna noodles, and melted mozzarella. Baked to perfection, it features a flavorful, savory profile with herbs and a hint of red wine, making it a hearty and comforting meal perfect for family gatherings or special dinners.
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 oz marinara sauce (3 cups)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon dried thyme
- ½ teaspoon granulated sugar
- 2 tablespoons parsley, finely chopped
Noodles
- 9 lasagna noodles, cooked al dente
Cheese Sauce
- 16 oz low-fat cottage cheese
- 15 oz reduced-fat ricotta cheese
- 1 large egg
- 2 tablespoons parsley, finely chopped, plus more to garnish
- 4 cups mozzarella cheese, shredded, divided
Instructions
- Make Meat Sauce: Place a deep pan or Dutch oven over medium/high heat and add 1 tablespoon olive oil, 1 lb ground beef, and diced onion. Sauté, breaking up the meat, for 5 minutes or until beef is no longer pink. Add pressed garlic and sauté another minute until fragrant. Pour in ¼ cup dry red wine or beef broth and stir for 2 minutes or until the wine has nearly evaporated. Add 3 cups marinara sauce, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon dried thyme, ½ teaspoon granulated sugar, and 2 tablespoons parsley. Bring to a simmer, then cover and cook for 5 minutes to develop flavors.
- Make Cheese Sauce: In a large mixing bowl, combine 16 oz low-fat cottage cheese, 15 oz reduced-fat ricotta cheese, 1 cup shredded mozzarella cheese, 1 large egg, and 2 tablespoons finely chopped parsley. Mix thoroughly until well combined and set aside.
- Cook Noodles: Preheat the oven to 375˚F (190˚C). Bring a large pot of salted water to a boil. Add 9 lasagna noodles and cook according to package instructions until al dente. Drain noodles and immediately rinse under cold water to stop the cooking process and prevent sticking.
- Assemble Lasagna: Spread ½ cup of the meat sauce evenly across the bottom of a deep 9×13 inch casserole dish. Layer 3 noodles on top of the sauce, then spread ⅓ of the remaining meat sauce over the noodles. Sprinkle 1 cup shredded mozzarella cheese over the sauce. Spoon and spread half of the cheese sauce over the mozzarella layer. Repeat the layering process—3 noodles, ⅓ meat sauce, 1 cup mozzarella, remaining cheese sauce. Finish with the final 3 noodles and remaining meat sauce, sprinkling remaining mozzarella cheese on top.
- Bake Lasagna: Poke 9-12 toothpicks evenly over the surface of the lasagna to prevent foil from sticking to the cheese. Cover the dish tightly with foil and place in the preheated oven. Bake at 375˚F for 45 minutes until bubbling and heated through. Remove foil and broil for 3 to 5 minutes or until the cheese turns golden and bubbly. Remove from oven and let lasagna rest for 30 minutes before slicing and serving. Garnish with additional parsley if desired.
Notes
- Using dry red wine enhances the depth of the meat sauce; beef broth is a good non-alcoholic alternative.
- Allow resting time after baking for cleaner slices and better flavor fusion.
- Pre-cooking noodles and rinsing under cold water prevents them from sticking and overcooking during baking.
- To reduce fat, use low-fat cottage cheese and reduced-fat ricotta.
- Broiling at the end creates a beautiful golden cheese crust.
- Poking toothpicks helps prevent foil from sticking to the top layer of cheese during baking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
