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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 10 |
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My family loves this lasagna. It's the only way my husband and 2 of my sons will eat cottage cheese.This final outcome came after several years of tweaking sauces, cheeses, etc. It doesn't run and holds it's shape when served. Using the dry curd cottage cheese is extremely important for this reason. I have made it substituting imitation or veggie ground beef when feeding non-red meat eating guests. Ingredients:
1 1/2 lbs ground beef |
2 tablespoons olive oil |
1/2 cup chopped onion |
1 tablespoon minced garlic |
1 teaspoon dried thyme |
1 (10 ounce) can sliced mushrooms |
1 (28 ounce) can crushed tomatoes |
1 (750 g) container dry curd cottage cheese |
1 (500 g) container 2% cottage cheese |
1 (10 -12 ounce) box frozen chopped spinach |
2 eggs |
1 cup shredded parmesan cheese |
4 cups shredded mozzarella cheese |
1 (375 g) box no-boil lasagna noodles |
Directions:
1. In skillet brown ground beef. In another skillet, saute onions, garlic and thyme in olive oil until translucent.
2. Add crushed tomatoes and mushrooms and ground beef and stir to combine. Bring to a boil, remove from heat and set aside.
3. Mix together cottage cheese, spinach, eggs, one cup mozarella cheese and 1/4 cup of parmesan cheese.
4. In 10.50 by 14.75 inch lasagna pan layer in this order:.
5. 1/3 sauce mixture.
6. noodles.
7. 1/3 sauce mixture.
8. 1/2 cottage cheese mixture.
9. noodles.
10. 1/2 cottage cheese mixture.
11. noodles.
12. 1/3 sauce.
13. remaining mozzarella cheese mixed with remaining parmesan cheese
14. Bake at 350 degrees approximately 45 minutes or until cheese is golden brown and bubbling.
15. Let sit approximately 10 minutes before serving.
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