Place deep pan or dutch oven over medium high heat and add 1 tbsp. olive oil, 1 lb ground beef (or vegan Italian sausage) and diced onion. Saute for 5 mins. Add garlic and saute another minute.
Add 1/4 cup wine and stir for 2 mins until wine is nearly evaporated. Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 tbsp. parsley. Bring to simmer then cover and cook 5 mins.
In large mixing bowl, combine 16 oz cottage cheese, 15 oz ricotta, 1 cup mozzarella, 1 egg and 2 tbsp. parsley, mix well.
Preheat oven to 375 degrees. Bring large pot of water to boil, add salt and 9 lasagna noodles. Cook to al dente.
spread 1/2 cup meat sauce in bottom of 9x13 casserole dish. Add 3 noodles, spread 1/3 meat sauce and sprinkle with 1 cup mozzarella. Spoon on cheese sauce. Repeat for 3 layers. Insert toothpicks, cover with foil, bake @ 375 for 45 mins. Remove foil, broil 3-5 mins. Rest 30 mins before slicing.
Serving
Suggestions
Used Fields Italian Roast in place of beef.
Originally Submitted
4/29/2020
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