What to Buy1. Lasagna sheets - 1 pack of 12 sheets
2. Cottage cheese (curd cheese) - 1 pack, 250 grams
3. Meat, ground, beef or pork, 400 grams
4. Onion - half a medium onion
4. Dried oregano - 1 teaspoon
5. Garlic - 2 heads
6. Eggs - 2
7. Grated Parmesan - half a cup, about 70 grams
8. Crushed tomatoes in their own juice - 2 cans, 200 grams each
9. Grated mozzarella - 2 cups, about 250 grams
10. Salt - 3 teaspoons
11. Olive oil - 2 tablespoons
12. Aluminum foil
How to Make It1. Heat a large pot of water and add salt - two teaspoons; once it boils, drop the lasagna sheets into the pot and stir carefully so they don't break. Cook for about 8-9 minutes, drain the water and rinse with cold water in a colander, then lay the lasagna sheets out on baking paper, not one on top of another. You can brush the paper with olive oil so the sheets don't stick to it
2. Finely chop half the onion, peel the garlic and press it through a garlic press
3. Heat two tablespoons of olive oil in a large pan over medium heat, add the onion and fry for 3 minutes, then add the pressed garlic, mix well and add the meat. Sprinkle the oregano evenly on top (one teaspoon), salt (one teaspoon), pepper (half a teaspoon) and mix well again. Raise the heat to high and, stirring the meat and breaking up any lumps with a spatula, fry until the liquid disappears and the meat turns slightly brown - this will take about 10 minutes maximum on high heat. Once done, remove the pan from the heat
4. Preheat the oven to medium power (about 170 degrees)
5. In a large bowl, mix together the cottage cheese, half a cup of grated Parmesan, and two eggs
6. Pour the crushed tomatoes from the cans (about 400 grams) into a large bowl; if the tomatoes are in large chunks, mash them with a fork
Now pay attention: there will be 4 layers in total, so eyeball-divide the meat, the cheese-and-curd mixture, and the tomatoes into 4 parts; you can even just halve them by eye on a plate
Lay the first layer of cooked lasagna sheets in the baking dish - if the dish is not very large, you can overlap them slightly - then the tomato sauce, then the meat on top, the cheese-and-curd mixture, and sprinkle with mozzarella. Lay another layer of lasagna sheets on top and repeat; the last layer should be topped with mozzarella
8. Cover with foil on top and bake for 30 minutes, then carefully remove the foil and leave it for another 10 minutes until the mozzarella browns
That's it!!! I don't recommend eating it piping hot - it's better to let it rest outside the oven for about an hour. You can also eat it the next day, reheated in the microwave. And one more thing... it's best with a semi-dry white wine
2. Cottage cheese (curd cheese) - 1 pack, 250 grams
3. Meat, ground, beef or pork, 400 grams
4. Onion - half a medium onion
4. Dried oregano - 1 teaspoon
5. Garlic - 2 heads
6. Eggs - 2
7. Grated Parmesan - half a cup, about 70 grams
8. Crushed tomatoes in their own juice - 2 cans, 200 grams each
9. Grated mozzarella - 2 cups, about 250 grams
10. Salt - 3 teaspoons
11. Olive oil - 2 tablespoons
12. Aluminum foil
How to Make It1. Heat a large pot of water and add salt - two teaspoons; once it boils, drop the lasagna sheets into the pot and stir carefully so they don't break. Cook for about 8-9 minutes, drain the water and rinse with cold water in a colander, then lay the lasagna sheets out on baking paper, not one on top of another. You can brush the paper with olive oil so the sheets don't stick to it
2. Finely chop half the onion, peel the garlic and press it through a garlic press
3. Heat two tablespoons of olive oil in a large pan over medium heat, add the onion and fry for 3 minutes, then add the pressed garlic, mix well and add the meat. Sprinkle the oregano evenly on top (one teaspoon), salt (one teaspoon), pepper (half a teaspoon) and mix well again. Raise the heat to high and, stirring the meat and breaking up any lumps with a spatula, fry until the liquid disappears and the meat turns slightly brown - this will take about 10 minutes maximum on high heat. Once done, remove the pan from the heat
4. Preheat the oven to medium power (about 170 degrees)
5. In a large bowl, mix together the cottage cheese, half a cup of grated Parmesan, and two eggs
6. Pour the crushed tomatoes from the cans (about 400 grams) into a large bowl; if the tomatoes are in large chunks, mash them with a fork
Now pay attention: there will be 4 layers in total, so eyeball-divide the meat, the cheese-and-curd mixture, and the tomatoes into 4 parts; you can even just halve them by eye on a plate
Lay the first layer of cooked lasagna sheets in the baking dish - if the dish is not very large, you can overlap them slightly - then the tomato sauce, then the meat on top, the cheese-and-curd mixture, and sprinkle with mozzarella. Lay another layer of lasagna sheets on top and repeat; the last layer should be topped with mozzarella
8. Cover with foil on top and bake for 30 minutes, then carefully remove the foil and leave it for another 10 minutes until the mozzarella browns
That's it!!! I don't recommend eating it piping hot - it's better to let it rest outside the oven for about an hour. You can also eat it the next day, reheated in the microwave. And one more thing... it's best with a semi-dry white wine
