I’ll be truthful, I prefer simple, clean flavors. I don’t like meat in pasta sauce and I’m not in love with Ricotta cheese. After years of eating my family’s version of lasagna, J couldn’t take it anymore. He had to make his own.
J’s Lasagna
Homemade Lasagna with meat sauce by Dispatches from the Castle
Ingredients
- 1 1/2 lbs lean ground beef
- 1 large onion chopped
- 2 garlic cloves minced
- 1 teaspoon salt or to taste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 14 1/2 ounce cans whole tomatoes, undrained and chopped
- 2 6 ounce cans tomato paste
- 24 ounces cottage cheese or 24 ounces ricotta cheese we used half and half to appease me
- 2 eggs beaten
- 1/2 teaspoon pepper
- 1/2 cup grated parmesan cheese
- 1 lb mozzarella cheese divided
- 12 -15 lasagna noodles
Instructions
- Brown ground beef, onion and garlic. Add salt and next 5 ingredients; stirring until well mixed. Simmer 1 hour. Cook lasagna noodles according to package directions; drain and set aside. Combine cottage cheese, eggs, pepper, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese. Bake at 375 degrees for 30 to 40 minutes, or until cheese mixture is thoroughly melted.
Tried this recipe?Let us know how it was!
My Opinion:
I’m not 100 percent sure J followed this recipe exactly, but if he didn’t he followed it pretty close. He modified it from this Food.com recipe. All in all, it was pretty good. I would let him make it again. It was a bit light on the cheese, which is the part of the lasagna I like most. We’ll fix that. I’m sure over time, we can find a good blend of my version of lasagna and his version.
Don’t forget! #cookchat this Thursday, January 20 at noon! Hope to see you there!