Its been chilly and rainy here today so I thought making a huge pan of homemade lasagna would fit the bill perfectly. I decided I was gonna make homemade sauce to use in this instead of sauce from a jar. I adapted the sauce recipe from Amy’s over at the petite filet blog. I served this with Rachael Rays green gobble ems!
1 box no boil lasagna noodles
1 15 oz. container cottage cheese- I used fat free
1 small bag of shredded mozzarella
1/2 cup grated parmesan cheese
dried herbs- 1 tbsp oregano, 1 tbsp basil, salt and pepper
1 28oz can crushed tomatoes
1 14.5 oz can whole tomatoes
1 small can tomato paste
1 med onion, diced
5 very large cloves garlic, minced
1 lb. ground beef
dried herbs- 1 tbsp oregano, 1 tbsp crushed red pepper flakes, 1 tsp garlic powder
fresh herbs-big handful flat leaf italian parsley, about 15 leaves fresh basil, chopped
salt and pepper
2 tbsp evoo
In large soup pot, heat evoo. Add in ground beef and brown. Add in onion and cook about 4 mins. Stir in garlic, tomatoes, tomato paste, dried and fresh herbs, and salt and pepper. Stir to combine and cook on low heat for about 2 hours, stirring occasionally.
Preheat oven to 350.
In med. bowl, combine cottage cheese with egg, 1 tbsp oregano, 1 tbsp basil, salt, pepper, and 2 tbsp parm cheese.
Now its time to arrange the lasagna.
Spoon about 3/4 cup sauce in bottom of 13×9 pan. Top with 3 lasagna noodles. Spread some of the cottage cheese mixture over noodles. Sprinkle with a little mozzarella and some parmesan. Spoon on some more sauce. Repeat 2 more times. Top with remaining 3 lasagna noodles. Spread remaining meat sauce over pasta. Top with mozzarella and parmesan cheese. Cover with foil and bake 35 mins. Remove foil and bake 15 more mins to brown.