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.
- 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
- 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.
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!