So full disclosure my Mom’s lasagna is totally kick ass. I know I’m biased, but it’s pretty darn delicious and absolutely a family favourite. It’s a tiny bit time consuming so make sure you block out some time on a weekend. Alternately you can make the meat sauce ahead of time and put together pretty fast after that. This makes a good week’s worth of meals and is easily frozen into single serve portions.
1lb of extra lean ground beef
1 minced onion
2 tsp of olive oil
2 tsp of butter
16 oz (large can) of diced tomatoes
6 oz (tiny can) of tomato paste
10 oz (small can) of mushroom pieces
½ tsp of sugar
1 tsp of basil
½ tsp of oregano
2 bay leaves
salt & pepper to taste
Noodles & Cheeses
1 box of rice lasagna noodles
4 eggs beaten with salt and pepper to taste
500ml container of 1% cottage cheese
1lb of mozzarella cheese grated
1 cup of parmesan
In a pan on the stove, melt butter and add in oil with onion. Let simmer but don’t brown onion. Scoop out onion and oil into dish once cooked and add in ground beef to pan. Cook beef through and drain off fat. Add back in oil and onion. Next add in tomato paste, mushrooms and mushroom juice and diced tomatoes. Mix thoroughly and add in herbs and sugar. Stir well and let simmer until thick. Takes about 2 hours.
As the meat sauce is finishing up you can start to prep the cheese and noodles.
Cook your noodles. Be sure to keep these on the al dente side as the rice noodles are much more fragile than regular noodles. I usually add in a bit of olive oil to the water to keep things from sticking once drained.
In a bowl, beat the 4 eggs with salt and pepper and mix in cottage cheese. Set aside and grate your mozzarella. Once noodles are cooked, drain and run under some cold water so they are easier to handle.
In a 13”x9” (approx) deep dish pan layer in the following order:
Meat sauce – spread evenly in bottom of pan
Layer of noodles
Egg and cottage cheese mixture – spread evenly
Mozzarella – sprinkled evenly
Parmesan – sprinkled evenly
Layer of noodles
Light sprinkling of mozzarella and parmesan
Bake with foil at 350° for 30 mins. Broil to brown cheese uncovered for 5-10mins. Let sit for 5 mins before slicing.