Meaty Lasagna 8of8
Lasagna is a classic dish born of Italian culinary ingenuity and necessity. It’s completely flexible, with many acceptable versions available. But let’s be clear — cottage cheese and saltines are no substitute for ricotta. And today, we’re not going to compromise on taste — no shortcuts.
* ½ pound ground chuck
* ½ pound ground spicy Italian sausage
* ½ medium onion, chopped
* 1 clove garlic, minced
* 1 teaspoon ground oregano
* ½ teaspoon ground basil
* ¼ teaspoon salt
* ¼ teaspoon pepper
* 1 can whole peeled tomatoes with basil, garlic, and oregano
* 1 can tomato sauce
* 1 can tomato paste
* ½ cup small curd cottage cheese
* 2 ounces grated Parmigiano-Reggiano
* 1 tablespoon freshly chopped parsley leaves
* 1 large egg, lightly beaten
* 6 lasagna noodles
* 1 cup shredded whole milk mozzarella
1. Preheat oven to 350°F.
2. In a large saucepan, combine ground chuck, sausage, onion, and garlic. Cook over medium-high heat until meat is browned and crumbled; drain.
3. Return meat to pan and add oregano, basil, salt, and pepper.
4. Add tomatoes, tomato sauce, and paste. Bring to a boil, reduce heat, and simmer 30 to 45 minutes.
5. In a mixing bowl, combine cottage cheese, Parmigiano-Reggiano, parsley, and eggs.
6. Boil a large pot of water, and cook the lasagna noodles for six minutes. Remove from water, brush lightly with olive oil to prevent sticking, and set aside.
7. Pour ¼ of sauce into bottom of a baking pan. Place 3 cooked lasagna noodles evenly on top of sauce.
8. Spread ⅓ of cottage cheese mixture over noodles, top with ¼ of sauce, and ⅓ mozzarella cheese. Repeat layers, ending with sauce, and reserve ⅓ of mozzarella cheese.
9. Bake 45 minutes. Top with remaining mozzarella and bake 15 minutes or until hot and bubbling around edges. Let sit 15 minutes before serving.