I was looking for something to make that we could have for lunch tomorrow as well seeing that it’s a holiday and I have no intention of cooking tomorrow, so after much deliberation settled on Lasagna with Beef, Mushrooms, and Cottage Cheese. Well hubby just told me he’s taking me for lunch tomorrow so, so much for that 😊
Lasagna sheets, soaked in hot water
750 gr lean beef mince
1 onion chopped
3 minced garlic cloves
1 punnet of mushrooms sliced (optional)
1 can Italian tomatoes
Red pepper flakes
1 sachet tomato paste
250 ml beef stock
1 tsp oregano
1 tsp Italian herbs
¼ cup chopped parsley
1 tsp thyme
1 Bay leaf
2 tubs cottage cheese (1 garlic and herb) (Ricotta cheese can also be used)
Salt and fresh ground black pepper
½ cup parmesan cheese
1/8th tsp nutmeg
2 tbsp chopped parsley
(Mix together with an electric hand mixer)
1 ½ cups mozzarella cheese
Lasagna with Beef, Mushrooms, and Cottage Cheese
Method to prepare Lasagna with Beef, Mushrooms, and Cottage Cheese:
Preheat oven to 190 degrees
Heat olive oil, add beef mince and fry till beef changes color breaking up beef ensuring no clumps.
Add, onion, garlic, and mushroom and fry till vegetables are cooked.
Add canned tomatoes, tomato paste, stock, salt, pepper, chili flakes, Italian season, thyme, oregano, bay leaf and chopped parsley. Simmer for 2 hours on low heat stirring occasionally. Remove bay leaf.
Preheat oven to 180 °C .
Pour a layer of meat sauce at bottom of baking dish.
Layer lasagna sheets making sure they don’t overlap.
Spread a 1/3 of the cottage cheese filling, Sprinkle some mozzarella over.
Spoon meat sauce over.
Repeat layers ending with lasagna sheets.
Cover with parmesan & mozzarella cheese.
Sprinkle some parsley.
Cover with foil and bake for 45 minutes.
Remove foil and bake another 15 minutes till golden. Enjoy.
Prepared, tried and tested Melanie Kramar
True to tradition we do have more Lasagne dishes for you to test.