Instructions

1. 1

   Begin by preheating your oven to 375°F (190°C).

2. 2

   In a sizable skillet, heat it up and once it’s adequately hot, introduce the ground beef, chopped onion, and minced garlic. Sauté over medium-high heat, using a wooden spoon to crumble the meat until it is fully browned with no traces of pink.

3. 3

   Stir in the crushed tomatoes and season the mixture with salt and black pepper according to your preference. Cover the skillet and allow it to simmer on low heat for 20 minutes, giving it a stir three times throughout the cooking process.

4. 4

   In a large mixing bowl, whisk the eggs and then blend in 1 1/2 containers of cottage cheese, 1/2 cup of mozzarella cheese, grated Pecorino Romano, and chopped parsley. Set this mixture aside for later use.

5. 5

   Take a 13 x 9 inch casserole dish and spread 1 cup of the prepared sauce evenly across the bottom. Layer in the following order: 4 uncooked lasagna noodles (overlapping is fine), followed by 1/3 of the cheese mixture, and then 1 cup of the sauce.

6. 6

   For the next layer, repeat the process by placing another 4 uncooked lasagna noodles, another 1/3 of the cheese mixture, and another cup of sauce. For the final layer, pour the remaining sauce on top and sprinkle with 1 cup of mozzarella cheese.

7. 7

   Cover the dish tightly with aluminum foil and bake for 55 to 60 minutes, or until the pasta is thoroughly cooked.

8. 8

   After removing the foil, continue baking for an additional 5 minutes, allowing the cheese to develop a slight golden brown color.

9. 9

   Finish by garnishing with fresh parsley, and allow the lasagna to rest for 5 minutes before slicing. Cut into 8 servings.

Nutrition Information

Notes & Tips

• Variations