Cottage Cheese and Parmesan Beef Lasagna – Best Italian Classic Made Easy

Directions

• Preparation
  
  Begin by heating three tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and sauté for about a minute. Stir in the minced garlic and cook for another minute until the onion turns soft and slightly caramelized. Add the ground beef, breaking it up with a spoon. Season with salt, black pepper, and oregano. Stir frequently until the meat begins to brown evenly—this takes around 10 minutes. Avoid overcooking or letting it stick. Once the beef is browned, mix in the pureed tomatoes and tomato paste. Add half a cup of water and stir well. Let the mixture come to a boil, then reduce the heat and let it simmer for 20 minutes until thickened.
• Cooking
  
  While the sauce simmers, whisk one egg in a mixing bowl and add the cottage cheese. Mix until smooth and combined. Grate the Parmesan and mozzarella, and keep them aside for layering. In a medium baking dish, spoon a thin layer of the meat sauce to coat the bottom. Lay down 3 no-boil lasagna sheets. Spread one-third of the cottage cheese mixture over the pasta, followed by a layer of meat sauce. Sprinkle with 30 g. of Parmesan and about 50 g. of mozzarella. Repeat this layering two more times, finishing with a final layer of pasta and topping it generously with the remaining Parmesan and mozzarella.
• Finishing
  
  Cover the dish with aluminum foil and place it in a preheated oven at 180°C (356°F), using both upper and lower heat. Bake for 30 minutes with the foil on. After that, remove the foil and bake for an additional 5 minutes, or until the cheese on top is golden and slightly crisp. Let the lasagna rest for 5–10 minutes before cutting to allow the layers to settle and firm up.
  
• Serving
  
  Serve warm, garnished with freshly chopped parsley or basil for a burst of color and freshness. Pair it with a crisp green salad or garlic bread for a complete Italian meal. This lasagna is even better the next day, as the flavors continue to develop.