Ingredients Jump to Instructions ↓

  1. 1 tbsp Gay Lea Butter

  2. 15 mL 1 large onion, chopped

  3. 3 cloves garlic, minced

  4. 2 tsp dried oregano leaves

  5. 10 mL 1/2 tsp each dried thyme leaves, salt and pepper

  6. 2 mL 1 lb lean ground beef

  7. 500 g 2 mild Italian sausages, casings removed

  8. 3/4 cup red wine or water

  9. 175 mL 1 can crushed or pureed tomatoes

  10. 796 mL 1 cup coarsely shredded Parmesan; divided

  11. 250 mL 1/2 cup each chopped parsley and basil

  12. 125 mL 3 cups Nordica 2% Cottage Cheese

  13. 750 mL 2 cups shredded mozzarella cheese, divided

  14. 500 mL 12 oz fresh lasagna noodles (about 8)

Instructions Jump to Ingredients ↑

  1. Instructions : Melt butter in a 5 quart (5 L) pot or Dutch oven set over medium heat. Add the onion, garlic, oregano, thyme, salt and pepper. Crumble in the beef and sausage; cook, breaking the meat up into small pieces, for 10 minutes or until browned. Add the wine; simmer for 2 minutes. Add the tomatoes; bring to a boil. Simmer, partially covered, for 10 minutes or until heated through. Stir in 3/4 (175 mL) cup of the Parmesan cheese. Meanwhile, preheat the oven to 350F (180C). Blend the cottage cheese with 1/2 cup (125 mL) mozzarella cheese, the parsley and basil; reserve. Grease a 9x13-inch (3 L) casserole dish. Spread 1 cup (250 mL) of the sauce evenly over the bottom of the dish. Cover with an even layer of noodles, trimming to fit. Spread 1 cup (250 mL) sauce follwed by 1 cup (250 mL) of the cottage cheese mixture evenly over the noodles. Repeat the noodle, sauce and cottage cheese layers twice. Layer with remaining noodles, sauce and sprinkle evenly with remaining Parmesan and mozzarella cheese. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 10 to 15 minutes or until noodles are tender and the cheese is melted. Rest for 10 minutes before slicing. ©


Send feedback