Easy Lasagna Cheese Meat (Print Format)
Layers of savory meat sauce, three cheeses, and tender noodles baked to a golden finish.
# Ingredients:
→ Meat Sauce
01 -
1 lb ground beef (15-20% fat content)
02 -
1 medium yellow onion, finely diced
03 -
2 large garlic cloves, minced
04 -
1 Tbsp olive oil
05 -
1/4 cup dry red wine or beef broth
06 -
24 oz marinara sauce (3 cups)
07 -
1/2 tsp sea salt
08 -
1/4 tsp ground black pepper
09 -
1/4 tsp dried thyme
10 -
1/2 tsp granulated sugar
11 -
2 Tbsp fresh parsley, finely chopped
→ Pasta
12 -
9 lasagna noodles, cooked al dente
→ Cheese Sauce
13 -
16 oz low-fat cottage cheese
14 -
15 oz reduced-fat ricotta cheese
15 -
1 large egg
16 -
2 Tbsp fresh parsley, finely chopped
17 -
4 cups shredded mozzarella cheese, divided
# Steps:
01 -
Heat olive oil in a deep pan over medium-high heat. Add ground beef and diced onion, sauté for 5 minutes until beef is browned and no longer pink. Stir in minced garlic and cook for 1 minute until fragrant. Pour in red wine and cook, stirring, until nearly evaporated, about 2 minutes. Add marinara sauce, sea salt, black pepper, dried thyme, sugar, and parsley. Bring to a simmer, cover, and cook for 5 minutes.
02 -
In a large bowl, combine cottage cheese, ricotta cheese, 1 cup of shredded mozzarella, egg, and parsley. Mix thoroughly until evenly incorporated.
03 -
Preheat oven to 375°F. Bring a large pot of well-salted water to a boil. Add lasagna noodles and cook until just al dente according to package instructions. Drain and rinse under cold water to stop cooking and prevent sticking.
04 -
Spread 1/2 cup of meat sauce evenly on the bottom of a 9×13-inch casserole dish. Layer 3 noodles over the sauce, followed by 1/3 of the meat sauce, 1 cup mozzarella, and half of the cheese sauce. Repeat layering once more. For the top layer, arrange 3 noodles, spread remaining meat sauce, then top with remaining mozzarella.
05 -
Poke 9–12 toothpicks evenly across the surface to prevent foil from sticking to the cheese. Cover dish with aluminum foil and bake in preheated oven at 375°F for 45 minutes. Remove foil and broil for 3 to 5 minutes until the cheese is golden and bubbly. Allow to rest for 30 minutes before slicing to set.
# Tips:
01 -
Using toothpicks to keep the foil off the cheese prevents sticking and tearing when removing foil after baking.
02 -
Cooking noodles al dente ensures they soften properly during baking without becoming mushy.