Ingredients
- 9 lasagna noodles
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 lb ground beef (or turkey)
- 1 lb turkey sausage (or regular) – in tube
- 5 cloves garlic
- 1 can diced tomatoes, drained
- 24oz jar marinara sauce
- 1 tsp salt
- 1/2 tsp pepper
Cheese mixture:
- 16oz full fat small curd cottage cheese
- 5 cups shredded mozzarella cheese (divided)
- 1 egg
- 3/4 cup grated parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 375F and grease 9×13 casserole dish.
- Prepare lasagna noodles according to box in boiling water with oil + salt to prevent sticking, cooking two minutes less than recommended time.
- Once noodles are cooked and drained, lay flat on a baking sheet to dry out.
- Heat olive oil in a large dutch oven over medium-high heat. Once hot, add onions and cook for 3-4 minutes or until softened.
- Add in beef and sausage and cook until no longer pink, breaking up into small pieces. Once almost all the way cooked, add garlic and cook for an additional 2 minutes. Drain excess grease.
- Turn heat to medium-low and add in diced tomatoes, marinara sauce, salt, and pepper.
- In a medium sized bowl, mix together cottage cheese, 3 cups of mozzarella cheese, egg, parmesan cheese, salt and pepper. Mixture will be thick.
- Start assembling the lasagna by adding a little meat sauce to the bottom of the dish. Lay 3 lasagna noodles lengthwise. Crumble over 1/2 of the cottage cheese mixture evenly. Then add 1/3 of the meat mixture evenly overtop. Add another layer of 3 noodles and repeat cottage cheese and meat mixture. Add another layer of noodles and top with remaining meat sauce. Top with remaining 2 cups shredded mozzarella cheese.
- Bake for 40-45 minutes, uncovered. Place on top of baking sheet if begins to bubble over.
- Let cool at least 20 minutes before serving. Sprinkle with grated parmesan cheese and fresh parsley.
Category: dinner, meal prep, pastaMethod: ovenCuisine: Italian
