So today is a day of cooking and cleaning as I’ve mentioned earlier…
We had a lasagna recipe that I’ve been using for a little while now but it just lacked flavor in the end. The ingredients had great potential but perhaps it all just needed to sit a lot longer. Even after it was frozen, the flavors didn’t come out much. So it was back to the drawing board (read Allrecipes.com lol) and I came across a new recipe which has rave reviews.
I did a few modifications to it: added some mushrooms, bay leaves, a bit of chili powder, basil and some extra garlic pepper. I’m thinking 1 hour isn’t really long enough to bring out all the flavors so I’m going to let it sit at least 2 and then see how it tastes. I usually make lasagna in at least two small portions and freeze one for later since there are usually only two of us eating it. This one actually turned out to be three and we’ve got one in the oven now…
In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
Spread 1 cup of sauce in the bottom of a 9×13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.