14.5 ounce canned tomatoes diced with basil, garlic and oregano canned
1 cup curd cottage cheese
1 large eggs lightly beaten
2 cloves garlic minced
1.5 pounds ground beef
0.3 teaspoon fennel powder
1 lemon zest
9 oven-ready noodles whole-wheat
1 tablespoon olive oil
1 onion diced
2 teaspoons ground oregano
1.3 cups parmigiano-reggiano grated
2 tablespoons freshly parsley leaves chopped
8 ounce part-skim mozzarella cheese shredded
0.3 teaspoon pepper
8 ounces portabella mushrooms chopped
1 pinch pepper flakes red
0.3 teaspoon salt
2 tablespoons tomato paste
Equipment
bowl
sauce pan
oven
baking pan
Directions
Watch how to make this recipe.
Heat the olive oil in a large saucepan and then add the garlic and onions and cook until softened, about 5 minutes. Stir in the tomato paste, oregano, basil and fennel, and then add the mushrooms and red pepper flakes. Stir in the ground beef and cook over medium heat until browned and crumbled.
Add tomatoes and tomato sauce, bring to a boil, and then reduce the heat and simmer for 40 to 45 minutes.
Preheat the oven to 350 degrees F.
Mix together the Parmigiano-Reggiano, cottage cheese, 2/3 cup of mozzarella and the egg in a small bowl. Stir in the parsley and lemon zest.
Spoon one-quarter of the sauce into the bottom of a 13- by 9- by 2-inch baking pan.
Place 3 uncooked lasagna noodles on top of the sauce without overlapping.
Spread half of the cottage cheese mixture over noodles and top with another one-quarter of the sauce. Repeat the layers, ending with sauce, and sprinkle over the remaining mozzarella cheese.
Bake for 45 minutes.
Let rest 10 minutes before serving.
Per Serving: Calories 438; Total Fat 19 grams; Saturated Fat 7.5 grams; Protein 32 grams; Total Carbohydrate 34 grams; Sugar: 6 grams; Fiber 7 grams; Cholesterol 85 milligrams; Sodium 919 milligrams
