You can freeze the meat sauce, then assemble the lasagna the day you serve it. Our test kitchens made the entire lasagna and froze it, then thawed it in the refrigerator overnight. Both ways work great.
1 pound ground beef
1 medium onion, finely chopped
4 garlic cloves, minced
1 (16-ounce) can stewed tomatoes
2 (6-ounce) cans tomato paste
1 (10 3/4-ounce) can tomato puree
1 tablespoon dried basil
1 teaspoon salt
1 (10-ounce) package dry lasagna noodles
3 cups cottage cheese
2 tablespoons chopped fresh parsley
1 1/2 cups shredded Parmesan cheese
2 large eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound mozzarella cheese slices
How to Make It
Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Add onion and garlic; cook 3 minutes or until tender; drain. Stir in tomatoes and next 4 ingredients; simmer 30 minutes, stirring occasionally. (For investment cooking, cool sauce, then freeze in an airtight container.)
Cook noodles according to package directions; drain, and set aside.
Combine cottage cheese and next 5 ingredients in a large bowl.
Place half of noodles in a 13- x 9-inch greased baking dish. Spread half of cottage cheese mixture over noodles, and top with half of cheese slices. Spoon meat sauce over cheese. Top with remaining noodles cottage cheese mixture, and cheese slices.
Bake at 375º for 40 minutes. Let stand 10 minutes before serving.
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This lasagna recipe is a southern version of an Italian classic. I grew up in Arkansas eating homemade lasagna made with cottage cheese and I LOVED it. It was probably made that way because I doubt the Skaggs Alpha Beta in 1976 even carried ricotta cheese. Or, if the store did sell the cheese, it was probably $10 an oz and it would never have occurred to my parents to pay that much for cheese. Cottage cheese is an extremely adequate substitution for something that was not available to us in small southern towns in the 70s. Please don't pretend to be a food snob and try to make other food lovers who grew up less sophisticated feel as though they don't have their own discerning palate. One of the very best things about being a true food lover is discovering new tastes and learning new things about different communities and cultures. The second best thing is having respect for your Momma's home cooking!
This is an *excellent* lasagna recipe. The sauce is seasoned just right. I usually put ricotta and cottage cheese (1 1/2 cup each). To prepare the noodles I use a technique I saw on Ina Garten's "Barefoot Contessa" FoodNetwork program. Run a large bowl full of hot tap water (as hot as it will get). Lay the noodles in the water and let them soak until you are ready to assemble the dish. The noodles are softened and will finish cooking in the oven. They aren't soggy or overcooked.
i'm married to an italian who has had it made the regular way all his life, yet he loves this way, it is alot liter in taste, and it doesn't stuff you. i'll keep makeing it this way,and not the other way, i wish i would have found it befor, and i'm saveing on calories too.
A lasagna recipe that claims to be "classic" yet uses cottage cheese instead of ricotta? Please folks don't bother if you can't use ricotta. As an Italian American I am laughing my coola off.
Better yet make your own tomato sauce and now you got cucina rustica, kapish?
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