lasagna

makes enough for one 8x8 pan and a loaf pan (to give to a friend or to freeze) or one 9x13


for the meat sauce:

• 1 1/2 pounds lean ground beef
• 1 medium onion diced finely
• 1 large carrot, grated
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 1/2 cup water
• 1 tablespoon white sugar
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper

for the cheese layer:

16 oz large curd full fat cottage cheese

2 eggs, beaten

1 tsp salt

1 cup grated parmesan cheese

for assembly:

5 slices provolone cheese

5 slices mozzarella cheese

1 box of no boil lasagna noodles (8-10 pasta sheets)

Put the ground beef, onion and carrot in a large pan and brown over medium-high heat.  Drain the fat and add the garlic.  Pour in the canned tomatoes, tomato paste and water.  Stir together and start breaking the tomatoes up a bit.  Add the salt, sugar, pepper and italian seasoning.  Let simmer for approximately 30 minutes.

In a small dish stir the cottage cheese, eggs, salt and parmesan cheese together.

Spray your pans with cooking spray and ladle in some of the meat sauce (enough to coat the bottom of the pans.  Top with a layer of lasagna noodles, break them so that they cover the whole bottom of the pan.  Top with the cottage cheese mixture, then the meat sauce and then top with the sliced cheese.  Repeat the layers until you are out of ingredients.  Make sure your last layer is sliced cheese.

Cover the pans with foil that you have sprayed with cooking spray.  Bake at 350 degrees for 25 minutes.  Remove the foil and bake for an additional 25 minutes.

 

Let the lasagna cool for 15 minutes before serving.