Prep 45 mins
Cook 30 mins
I don't claim this is the best lasagna in the world, but it is the one my husband loves to cook and it does taste good. So, yeah, why quibble if it gives me a break? To some people cottage cheese instead of ricotta in lasagna is a travesty. I don't mind which, although I would tend to use ricotta whereas my husband uses cottage cheese. If you do use ricotta, 1 egg will probably suffice. I'm not sure why the recipe uses Swiss cheese instead of mozzarella, but it works. Cooking time refers to oven time.
- 250 g no-boil lasagna noodles
- 1 tablespoon olive oil
- 500 g ground beef
- 2 onions, peeled and chopped
- 2 garlic cloves, crushed
- 1 (400 ml) can chopped tomatoes
- 1⁄2 cup water (optional) or 1⁄2 cup stock (optional)
- 4 tablespoons tomato paste
- 1 pinch dried oregano
- 500 g cottage cheese or 500 g ricotta cheese
- 1⁄4 cup parmesan cheese
- 1 tablespoon chopped fresh parsley
- 2 eggs
- 1 teaspoon salt
- fresh ground black pepper
- 250 g swiss cheese, sliced
- Heat olive oil, add onions, garlic and meat, and saute until meat browns. Add undrained tinned tomatoes, tomato paste, half the chopped parsley and season with salt and pepper. Mix well, then simmer 30 minutes, stirring occasionally. Add oregano and correct seasoning. If sauce seems dry-ish, add the 1/2 cup of water or stock.
- Place cottage (or ricotta) cheese in a mixing bowl with the Parmesan cheese, remaining parsley, one or two eggs, and beat with a spoon until thoroughly mixed. Season to taste.
- Oil a large lasagna or square casserole dish.
- Spread a layer of tomato/beef sauce over the bottom of the dish. Make sure the sauce is spread right to the edges of the dish. Follow with a layer of lasagna noodles, then a layer of the cottage or ricotta cheese mixture, and top with the Swiss cheese.
- Repeat layering, finishing with a layer of Swiss cheese.
- Bake at 180 degrees centigrade for 30 minutes or until the sauce is bubbling and the cheese is browning.
- Leave to stand 10 minutes in a warm place before slicing.