But I could be biased.
After all, it is my mom's recipe.
This is a little complicated, but... my sister's boyfriend's sister (you still following me?) said that this is the best lasagna she's ever tried. I wish I could tell you she is Italian, but she's Ukrainian. But it's gotta still count for something, no?
All that to say that I think you should make this if you like lasagna.
I still really love my roasted vegetarian lasagna too. But sometimes, you just need a traditional beef lasagna.
I made this back when we were gluten, but not dairy free yet (I know!!!! My blogging delay is a bit ridiculous these days!). I now make a dairy-free version, using this butternut cashew "cheese" sauce from Oh She Glows instead of the cottage cheese mixture and Daiya instead of the cheese. I can't say that it's as delicious as my mom's version, but I consider it to be not too bad, given that it's both gluten and dairy-free.
This recipe freezes well and is great to pull out as a quick defrosted meal, accompanied by a salad, such as this to-die-for ceasar salad or this wonderful cranberry avocado salad.
8-10 lasagna noodles
2 tbsp. canola oil
2 cloves garlic, minced
1 medium onion, chopped
1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley
1/2 tsp. basil or rosemary
2 6oz. cans of tomato paste
1 1/2 C hot water
2 eggs, beaten
1 pint cottage cheese (small container)
1/2 lb. grated mozzarella cheese
1/4 C grated parmesan cheese
1. Heat oil in a skillet. Cook garlic and onion until soft. Add beef and seasoning and cook until crumbly. Add tomato paste and water and cook 10-15 minutes on low.
2. In a separate bowl, blend beaten eggs with cottage cheese.
4. In a large dish, spoon a thin layer of meat sauce, 1/2 of the noodles, all of the cottage cheese mixture and 1/2 of the grated mozzarella. Repeat with remaining sauce, noodles and mozzarella. Sprinkle with parmesan.
5. Bake at 350 degrees Farenheit for approximately one hour.
Difficulty level: moderate
For a gluten-free version, use rice noodles.