Every Italian nonna has a recipe for lasagna in her repertoire. Most likely handed down from generation to generation, it often becomes a secret family recipe. If you are Italian, you may know this trick for getting your lasagna extra creamy, but if not, we’re here to help you out.
Ingredients:
- 1 pound ground beef
- 1 pound Italian sausage
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups marinara sauce
- 12 lasagna noodles
- 1 egg
- 1 ½ cups full fat cottage cheese
- ½ cup Parmesan cheese, shredded
- 3 cups mozzarella cheese, shredded
- 2 cups baby Swiss cheese, shredded
- 1 teaspoon oregano
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- 1 teaspoon Kosher salt
Instructions:
- Pre-heat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray.
- Combine the ground beef, Italian sausage, and onion in a large, deep sauce pan. Cook over medium high heat, breaking apart the meat with a spatula, until no pink remains.
- Drain any excess fat off the pan, then stir in the garlic, marinara sauce, oregano, salt and pepper. Heat through, then then reduce the heat to low, allowing the sauce to simmer.
- Bring a large pot of water to a boil and add a pinch of salt and swirl of oil. Add the noodles to the pot and cook for about 2 minutes less than the package directions. Drain noodles, then lay them out on aluminum foil.
- In a medium bowl, stir together the cottage cheese, egg, Parmesan cheese, parsley, salt and pepper. Set aside.
- Spread a thin layer of meat sauce on the bottom of the pan and top with 4 noodles laid lengthwise. Spread half the cheese on top, followed by 4 more noodles. Spread half of the remaining sauce over the noodles, and then spread all of the cottage cheese mixture on top of the sauce, followed by 3 more noodles. Finish with the remaining sauce and cheese.
- Bake in the oven for 35-40 minutes or until the cheese is melted and browned.
