Easy Lasagna with Cheese (Printer-Friendly)

Rich layers of meat, three cheeses, and tender noodles baked to a golden finish.

# What You’ll Need:

→ Meat and Aromatics

01 - 1 pound ground beef (15-20% fat content)
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced

→ Liquids and Sauce

04 - 1/4 cup dry red wine or beef broth
05 - 680 grams (24 ounces) marinara sauce

→ Herbs and Seasonings

06 - 1 teaspoon dried thyme
07 - 1 tablespoon granulated sugar
08 - 2 tablespoons fresh parsley, chopped
09 - Salt and black pepper to taste

→ Pasta

10 - 9 lasagna noodles, cooked al dente

→ Cheeses

11 - 1 cup whole milk ricotta cheese
12 - 1 cup cottage cheese
13 - 2 cups shredded mozzarella cheese, divided

→ Others

14 - 1 large egg

# Steps to Follow:

01 - Heat 1 tablespoon olive oil in a deep skillet over medium-high heat. Add diced onion and ground beef, cooking for 5 minutes while breaking up the meat until no longer pink. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Pour in 1/4 cup red wine or beef broth and cook for 2 minutes until mostly evaporated. Add marinara sauce, dried thyme, sugar, chopped parsley, salt, and pepper. Reduce heat to low, cover, and simmer gently for 5 minutes to blend flavors.
03 - In a large bowl, combine ricotta, cottage cheese, 1 cup shredded mozzarella, egg, and 2 tablespoons chopped parsley. Mix thoroughly until smooth and uniform.
04 - Preheat oven to 375°F. Boil lasagna noodles in salted water until just al dente according to package directions. Drain and rinse under cold water to stop cooking and prevent sticking.
05 - Spread 1/2 cup meat sauce evenly over the bottom of a 9x13 inch baking dish. Lay 3 noodles over sauce. Spread one-third of remaining meat sauce atop noodles, sprinkle with 1 cup mozzarella, then spread half the cheese mixture evenly. Repeat layering once more, finishing with remaining noodles, meat sauce, and mozzarella.
06 - Poke 9-12 toothpicks through the top layer to lift foil. Cover dish with foil and bake at 375°F for 45 minutes. Remove foil and broil for 3-5 minutes until cheese is golden and bubbly.
07 - Allow lasagna to rest, uncovered, for 30 minutes to set layers before slicing and serving.

# Helpful Hints:

01 - Use toothpicks to prevent foil from sticking to the cheese topping during baking.
02 - Resting the dish after baking ensures clean slices that hold together.
03 - The combination of ricotta and cottage cheese keeps the cheese layer moist and creamy for leftovers.

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