Description
A delicious traditional lasagna recipe filled with layers of savory meat, creamy cheese, and rich marinara sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 2/3 cup chopped white or yellow onion
- 1 pound ground beef
- 2 teaspoons garlic paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 32 ounces marinara sauce
- 16 ounces small curd cottage cheese
- 2 large eggs
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 10 ounces frozen spinach – thawed with excess moisture squeezed out
- 12 oven ready lasagna noodles
- 2 cups low moisture shredded mozzarella cheese
- Fresh chopped parsley – optional for topping
Instructions
- Heat a large skillet over medium heat on the stovetop with 1 tablespoon olive oil. Once the pan is hot, add the onion and toss and cook it until translucent.
- Then add in the ground beef and break it up in the pan using a wooden spoon. Add the garlic, Italian seasoning, paprika, salt and pepper. Cook the meat until it is no longer pink then turn the heat down to a simmer and stir in the marinara sauce. Cover and simmer the sauce for a few minutes until fragrant.
- Add all of the filling ingredients (cottage cheese, eggs, Italian seasoning, garlic powder, parmesan cheese, salt and pepper, frozen spinach) to a medium bowl and mix well to combine.
- Preheat the oven to 375°F and spray a 9×13 lasagna pan with cooking spray to prevent sticking. Layer 1/2 cup of the sauce mixture in the bottom of the pan, then 3-4 lasagna noodles. It is okay if some are overlapping.
- Then layer on more sauce and half of the cottage cheese mixture. Then add another layer of the noodles, sauce, then cheese mixture. I like to add a handful of shredded mozzarella in between the layers but this is optional.
- Finish with one last layer of lasagna noodles, the remaining meat sauce and mozzarella cheese.
- Spray a large piece of foil with cooking spray and place the sprayed side over the lasagna covering it. Bake the lasagna on the middle rack of the preheated oven for 45 minutes.
- Remove the foil, increase the oven temperature to 400°F, place the lasagna on the top rack of the oven and bake for 7-10 more minutes until the top is golden and bubbly.
- Remove the lasagna from the oven and allow it to cool for at least 30 minutes. Then top it with fresh parsley, slice and serve!
Notes
- Make sure to squeeze out the excess moisture from the thawed spinach for a perfect texture.
- This lasagna can be assembled a day in advance and stored in the refrigerator until ready to bake.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 130mg