Instructions
- Preheat oven to 375F degrees.
- Heat a large skillet, when hot add the ground beef, onion, and garlic and cook over medium-high heat, breaking the meat up with a wooden spoon until no pink remains.
- Add the crushed tomatoes, season with salt and black pepper, to taste, cover and let it simmer over low heat 20 minutes, stirring 3 times.
- In large mixing bowl, beat the eggs and combine with 1 1/2 containers cottage cheese, 1/2 cup of the mozzarella cheese, Pecorino Romano and parsley. Set aside.
- In a 13 x 9 casserole dish, spread 1 cup of sauce on bottom of pan. Layer in the order, 4 uncooked lasagna noodles (it’s okay if they overlap), then 1/3 of the cheese mixture, 1 cup of the sauce.
- Repeat the next layer using 4 uncooked lasagna noodles, 1/3 part of the cheese mixture, and 1 cup sauce. For the top layer add the remaining sauce and finish with 1 cup mozzarella.
- Cover tight with foil and bake 55 to 60 minutes, until the pasta is cooked through.
- Uncover and continue cooking until all the cheese browns slightly, about 5 minutes.
- Garnish with fresh parsley, and let sit 5 minutes before cutting. Slice into 8 pieces.
Go to the next page to get the Amount Per Serving
