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This easy lasagna recipe is beefy, saucy, and supremely flavorful. It features a rich meat sauce and a creamy three-cheese blend, resulting in a homemade dish that is better than restaurant versions.
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Cook noodles until al dente and set aside in cold water. → Prepare the meat sauce by browning beef with onions, garlic, wine, and marinara. → Mix the cheese sauce using ricotta, cottage cheese, mozzarella, egg, and parsley. → Layer the meat sauce, noodles, and cheese mixture in a baking dish. → Bake covered for 45 minutes, then broil until the top is golden. → Rest for 30 minutes before serving.
Cook noodles until al dente and set aside in cold water. → Prepare the meat sauce by browning beef with onions, garlic, wine, and marinara. → Mix the cheese sauce using ricotta, cottage cheese, mozzarella, egg, and parsley. → Layer the meat sauce, noodles, and cheese mixture in a baking dish. → Bake covered for 45 minutes, then broil until the top is golden. → Rest for 30 minutes before serving.
This easy lasagna recipe is beefy, saucy, and supremely flavorful. It features a rich meat sauce and a creamy three-cheese blend, resulting in a homemade dish that is better than restaurant versions.
Boil 9 lasagna noodles in a pot of salted water until al dente according to package instructions. Drain and add cold water to stop the cooking process and prevent sticking.
Heat 1 Tbsp olive oil in a deep pan over medium-high heat. Add the ground beef and diced onion. Sauté for about 5 minutes until the meat is no longer pink.
Stir in minced garlic and cook for 1 minute until fragrant. Add 1/4 cup red wine and sauté until most of the liquid has evaporated.
Add marinara sauce, salt, pepper, thyme, sugar, and 2 Tbsp of chopped parsley. Bring to a simmer, then cover and cook on low heat for 5 minutes.
In a large bowl, combine cottage cheese, ricotta cheese, 1 cup of shredded mozzarella, 1 egg, and 2 Tbsp of chopped parsley. Mix until well blended.
Do not overcook the noodles as they will continue to soften while baking.
Using cold water after draining noodles prevents them from sticking together.
The toothpick trick is essential to prevent your cheese topping from sticking to the aluminum foil.
Resting the lasagna for 30 minutes is the hardest but most important step for clean slices.
You can substitute red wine with beef broth if preferred.
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