Baked Lasagna
A family favorite for a long time. Easy to make, and spices can be adjusted to taste. Great to make ahead or double and freeze one for dinner on a day you don't feel like cooking.
A family favorite for a long time. Easy to make, and spices can be adjusted to taste. Great to make ahead or double and freeze one for dinner on a day you don't feel like cooking.
- salt to taste
- 1 cup milk
- 2 pounds ground beef
- 1 cup cottage cheese
- pepper to taste
- 1/2 cup parmesan cheese grated
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 tablespoon flour
- 2 tablespoon margarine
- 30 ounces tomato sauce
- 1 tablespoon parsley dried
- 2 teaspoon oregano dried
- 2 teaspoon basil sweet variety, dried
- 1 teaspoon anise seeds
- 8 ounce pasta lasagana noodles
- 5 cup mozzerella cheese grated
- Carbohydrate 26.3093372445557 g
- Cholesterol 154.769140666667 mg
- Fat 47.9903127888648 g
- Fiber 3.96617657752542 g
- Protein 45.8309754548508 g
- Saturated Fat 20.639683302818 g
- Serving Size 1 1 Serving (495g)
- Sodium 1986.10893328709 mg
- Sugar 22.3431606670303 g
- Trans Fat 8.89595126610882 g
- Calories 717 calories
Step-by-step
- Brown ground beef and onions in olive oil. Add tomato sauce and spices and simmer for at least 45 minutes.
- Mix margarine, flour, cottage cheese, and salt over low heat until mixture is smooth. Set Aside.
- Prepare pasta cooking just until soft. Drain and lay on a non stick surface.
- Layer Meat sauce, White Sauce, Noodles, and cheese until all is used. End with cheese, top with parmesan.
- Bake at 325 for 45minuites.
The Sauce Foundation
Ground beef demands proper rendering before tomato sauce goes into the pan. Simmering the meat mixture for a minimum of 45 minutes drives out excess water and concentrates the crushed tomatoes into a thick paste. Skipping this simmer creates watery layers that slip apart under the mozzarella weight during slicing. Olive oil provides the initial heat for browning the onions without scorching the proteins.The Cheese Layering Mechanics
Cottage cheese acts as a lighter substitute for traditional ricotta, though it yields a wetter curd. Whisking the cottage cheese with melted margarine, flour, and milk over low heat stabilizes the moisture content so the lasagna does not become swampy. Laying cooked lasagna noodles flat on a non-stick surface prevents them from sticking together while assembling the casserole.Baking and Structural Integrity
Baking this dish at 325 degrees Fahrenheit for 45 minutes allows the internal temperature to rise slowly without burning the top layer of parmesan cheese. Allowing the baked casserole to rest for 15 minutes post-oven lets the starches in the pasta and proteins in the cheese cool enough to hold clean squares.
