Lasagna is a classic Italian dish that is perfect for a comforting and satisfying meal. This homemade lasagna recipe with a cottage cheese twist is easy to follow and results in a delicious and cheesy dish.
Prep Time:
1 hr25 mins
Cook Time:
1 hr 15 mins
Total Time:
2 hr 40 mins
Servings:
8
Yield:
1 9×13-inch lasagna
Ingredients For Home Made Lasagna
- Meat: 1 pound ground beef. You can use a combination of ground pork and ground beef for a richer flavor, but lean ground beef works well too.
- Onion: 1 onion, chopped. This adds sweetness and depth of flavor to the sauce.
- Garlic: 2 cloves garlic, minced. Fresh garlic adds a pungent and aromatic kick, but you can use garlic powder in a pinch (around 1 teaspoon).
- Canned tomatoes:
- 1 (28-ounce) can crushed tomatoes: These provide the base of the sauce, offering a chunky texture and vibrant tomato flavor.
- 1 (15-ounce) can of tomato sauce: This adds a smoother consistency and extra tomato flavor to the sauce.
- Fresh herbs: (Optional) For an extra layer of freshness, you can chop some parsley and add it to the cheese mixture.
- Spices and seasonings:
- 1 tablespoon dried oregano: This classic Italian herb adds an earthy and herbaceous flavor to the sauce.
- 1 teaspoon salt: Adjust to taste, but salt enhances all the other flavors in the dish.
- 1/2 teaspoon black pepper: Black pepper adds a touch of heat to balance the richness of the cheese and meat.
- Noodles: 9 lasagna noodles, cooked according to package directions. You can use oven-ready noodles for convenience, but pre-cooking them gives you more control over the final texture.
- Cheese:
- 15-ounce cottage cheese: A lower-fat alternative to ricotta cheese, cottage cheese adds creaminess and a touch of tang to the cheese layer.1 cup shredded mozzarella cheese: This melty cheese adds a classic lasagna texture and gooey goodness.
- 1 cup shredded Parmesan cheese: Parmesan cheese adds a sharp, nutty flavor and salty complexity to the cheese layer.
- Eggs: 1 large egg. Eggs help bind the cheese mixture together and add richness.
Instructions To Make home made lasagna
- In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
- Add the onion and garlic to the skillet and cook until softened about 5 minutes.
- Stir in the crushed tomatoes, tomato sauce, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
- In a large bowl, combine the cottage cheese, mozzarella cheese, Parmesan cheese, and (optional) chopped parsley. Beat in the egg.
- To assemble the lasagna, spread a thin layer of meat sauce in the bottom of a 9×13 inch baking dish. Top with a layer of cooked lasagna noodles. Spread a layer of the cheese mixture over the noodles. Repeat these layers, ending with a layer of cheese mixture.
- Cover the baking dish with foil and bake at 375 degrees Fahrenheit for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cool for 10 minutes before serving.
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Tips to make home made lasagna more delicious
- For a richer flavor, you can use ricotta cheese instead of cottage cheese.
- If you don’t have any cooked lasagna noodles on hand, you can use no-boil lasagna noodles. Just be sure to assemble the lasagna right away and bake for an additional 10-15 minutes.
- Leftover lasagna can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
This recipe is a great way to enjoy a classic Italian dish at home. With its simple ingredients and easy-to-follow instructions, this homemade lasagna is sure to become a favorite.
Nutrition Facts (Per Serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 638 | |
| ***Percentage shows the value of daily nutrition needs*** | |
| Total Fat 27g | 35% |
| Saturated Fat 13g | 67% |
| Cholesterol 161mg | 54% |
| Sodium 2053mg | 89% |
| Total Carbohydrate 54g | 20% |
| Dietary Fiber 5g | 16% |
| Total Sugars 4g | |
| Protein 46g | 91% |
| Vitamin C 13mg | 14% |
| Calcium 637mg | 49% |
| Iron 5mg | 27% |
| Potassium 785mg | 17% |