Easy Lasagna Recipe

Ingredients

• 1 lb ground beef ((15-20% fat content))
• 1 medium onion (finely diced)
• 2 large garlic cloves (minced)
• 1/4 cup dry red wine (or beef broth)
• 1 Tbsp olive oil
• 28 oz Marinara Sauce ((3 cups))
• 1/2 tsp sea salt
• 1/4 tsp black pepper (ground)
• 1/4 tsp dried thyme
• 1/2 tsp granulated sugar
• 2 Tbsp parsley (finely chopped)
• 9 lasagna noodles (cooked al dente)
• 16 oz low-fat cottage cheese
• 15 oz reduced fat ricotta cheese
• 1 large egg
• 2 Tbsp parsley (finely chopped, plus more to garnish)
• 4 cups mozzarella cheese (shredded, divided)

Instructions

1. Place a deep pan or dutch oven over medium/high heat and add 1 Tbsp olive oil, 1 lb ground beef and diced onion. Saute, breaking up the meat, for 5 minutes or until beef is no longer pink. Add pressed garlic and sauté another minute until fragrant.
2. Add 1/4 cup wine and stir for 2 minutes or 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 a simmer, then cover and cook 5 minutes.
3. In a large mixing bowl, combine 16 oz Cottage Cheese, 15 oz Ricotta, 1 cup mozzarella, 1 egg and 2 Tbsp parsley. Mix well.
4. Preheat oven to 375˚F. Bring a large pot of water to a boil. Add salt and 9 lasagna noodles. Cook until al dente according to package instructions then drain and pour in cold water to stop the cooking process and prevent sticking.
5. Spread 1/2 cup meat sauce in the bottom of a deep 9x13 casserole dish. Add 3 noodles, spread on 1/3 of the meat sauce, and sprinkle with 1 cup mozzarella cheese. Spoon on and spread the top with 1/2 of your cheese sauce. Repeat until you have 3 layers of noodles.
6. Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375˚F for 45 minutes.
7. Remove foil and broil for 3 to 5 minutes, or until cheese turns golden. Let lasagna rest 30 min before slicing.