Easy Lasagna Recipe

Place a deep pan or Dutch oven over medium/high heat and add 1 Tbsp olive oil, 1 lb ground beef, and diced onion. Sauté, breaking up the meat, for 5 minutes or until beef is no longer pink. Add pressed garlic and sauté another minute until fragrant.

Add 1/4 cup red wine and stir for 2 minutes or until wine is nearly evaporated. Add 3 cups marinara sauce, 1/2 tsp sea salt, 1/4 tsp black pepper, 1/4 tsp dried thyme, 1/2 tsp granulated sugar, and 2 Tbsp parsley. Bring to a simmer, then cover and cook for 5 minutes.

In a large mixing bowl, combine 16 oz low-fat cottage cheese, 15 oz reduced fat ricotta cheese, 1 cup mozzarella cheese, 1 large egg, and 2 Tbsp parsley. Mix well.

Preheat oven to 375°F (190°C).

Bring a large pot of salted water to a boil. Add 9 lasagna noodles and cook until al dente according to package instructions. Drain and rinse with cold water to stop the cooking process and prevent sticking.

Spread 1/2 cup meat sauce in the bottom of a deep 9x13 inch casserole dish.

Add 3 lasagna noodles over the sauce. Spread on 1/3 of the remaining meat sauce and sprinkle with 1 cup mozzarella cheese. Spoon on and spread 1/2 of your cheese sauce over the mozzarella.

Repeat the layering process: add 3 noodles, 1/3 of the meat sauce, 1 cup mozzarella, and the remaining 1/2 of the cheese sauce.

Add the final 3 noodles, the remaining 1/3 of the meat sauce, and top with the remaining 2 cups of mozzarella cheese.

Poke 9-12 toothpicks over the surface of the lasagna to prevent the foil from sticking to the cheese.

Cover the casserole dish with foil and bake at 375°F (190°C) for 45 minutes.

Remove the foil and broil for 3 to 5 minutes, or until the cheese turns golden brown. Let the lasagna rest for 30 minutes before slicing and serving.