Jaime's Lasagna
This lasagna is super easy and delicious. The flavors are even better the day after you make it. I also like to cut individual pieces up the next day and freeze them for a quick and easy weekday dinner. Just pull them out, defrost in the microwave and enjoy!
Serves 8-10
Ingredients:
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
3 garlic cloves, finely chopped
6 white or cremini button mushrooms, sliced (optional)
2 jars of marinara sauce (I used a Spicy Marinara but you can use any kind you would like)
1/4 cup red wine
Lasagna noodles (I used non-boil noddles so one less step)
1, 16 oz. container of cottage cheese
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 egg, lightly beaten
basil, oregano, parsley (fresh and chopped - can use dried, just about 1/4 teaspoon of each)
salt and pepper
1 lb. fresh mozzarella cheese (sliced)
Freshly grated parmesan cheese
1. Saute beef, onion and green pepper until beef is almost cooked through. Add garlic and mushrooms and continue to cook for 5 minutes or until beef has cooked through.
2. Add red wine, marinara sauce and salt & pepper. Continue to simmer uncovered on low heat for 15-20 minutes.
3. In a bowl, mix together cottage cheese, 1/4 parmesan cheese, 1 cup shredded mozzarella cheese, egg, pepper and herbs (basil, oregano and parsley).
4. Preheat oven to 375 degrees, in a 9 x 13 square baking dish add 1/3 of the meat sauce on bottom, then layer with noodles and 1/2 of the cheese mixture. Top with mozzarella cheese slices. Then add 1/3 of the meat sauce, layer with noodles and the remaining cheese mixture. Top with mozzarella cheese and then the remaining meat sauce. Top freshly grated parmesan cheese.
5. Cover with foil and bake for 1 hour. Remove foil and continue to cook for 15 minutes or until cheese on top is bubbly and brown.
6. Let set for 15 minutes prior to serving.
Serves 8-10
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
3 garlic cloves, finely chopped
6 white or cremini button mushrooms, sliced (optional)
2 jars of marinara sauce (I used a Spicy Marinara but you can use any kind you would like)
1/4 cup red wine
Lasagna noodles (I used non-boil noddles so one less step)
1, 16 oz. container of cottage cheese
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 egg, lightly beaten
basil, oregano, parsley (fresh and chopped - can use dried, just about 1/4 teaspoon of each)
salt and pepper
1 lb. fresh mozzarella cheese (sliced)
Freshly grated parmesan cheese
1. Saute beef, onion and green pepper until beef is almost cooked through. Add garlic and mushrooms and continue to cook for 5 minutes or until beef has cooked through.
2. Add red wine, marinara sauce and salt & pepper. Continue to simmer uncovered on low heat for 15-20 minutes.
3. In a bowl, mix together cottage cheese, 1/4 parmesan cheese, 1 cup shredded mozzarella cheese, egg, pepper and herbs (basil, oregano and parsley).
4. Preheat oven to 375 degrees, in a 9 x 13 square baking dish add 1/3 of the meat sauce on bottom, then layer with noodles and 1/2 of the cheese mixture. Top with mozzarella cheese slices. Then add 1/3 of the meat sauce, layer with noodles and the remaining cheese mixture. Top with mozzarella cheese and then the remaining meat sauce. Top freshly grated parmesan cheese.
5. Cover with foil and bake for 1 hour. Remove foil and continue to cook for 15 minutes or until cheese on top is bubbly and brown.
6. Let set for 15 minutes prior to serving.
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