Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 lb ground beef (450g)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 (6 ounce) can tomato paste (170g)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)
  • 1 tsp sugar
  • Salt and freshly ground black pepper to taste
  • 24 oz cottage cheese (680g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup chopped fresh parsley (15g)
  • 1 large egg, lightly beaten
  • Salt and freshly ground black pepper to taste
  • 9 lasagna noodles, oven-ready
  • 3 cups shredded mozzarella cheese (300g)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Brown ground beef, breaking it up with a spoon. Drain excess fat. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper. Bring to a simmer, reduce heat, and cook for at least 30 minutes, stirring occasionally.
  2. In a mixing bowl, combine cottage cheese, Parmesan cheese, parsley, egg, salt, and pepper.
  3. Preheat oven to 375°F (190°C). Spread a thin layer of meat sauce on the bottom of the baking dish. Top with 3 lasagna noodles, overlapping if necessary. Spread half of the cottage cheese mixture over the noodles. Sprinkle with 1 cup of mozzarella cheese. Repeat layers: meat sauce, noodles, remaining cottage cheese mixture, 1 cup of mozzarella. Top with remaining noodles, remaining meat sauce, and remaining 1 cup of mozzarella cheese.
  4. Cover the baking dish with foil. Bake for 20 minutes. Remove foil and bake for another 30 minutes, or until golden brown and bubbly.
  5. Let the lasagna rest for 10-15 minutes before cutting and serving.