Easy Lasagna Recipe (High-Protein & No-Boil)
A healthy, high-protein lasagna made with cottage cheese, lean ground beef, and no-boil noodles. Easy to assemble, family-friendly, and perfect for meal prep. Freezer-friendly before or after baking.
Foto: SkinnytasteBahan-bahan
- 1 lb 93% lean ground beef
- 1/2 medium onion (diced)
- 3 cloves garlic (minced)
- 28 ounce can crushed tomatoes (I swear by Tuttorosso Green Label)
- 3/4 teaspoon kosher salt
- Black pepper (to taste)
- 12 no-boil lasagna noodles (such as Barilla or gluten-free noodles)
- 24 ounces part-skim cottage cheese (from 1 1/2 16-ounce containers, Good Culture (or use ricotta cheese))
- 2 large eggs (beaten)
- 1 1/2 cups part-skim shredded mozzarella cheese (divided)
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup chopped fresh parsley (plus more for for garnish)
Langkah-langkah
Preheat oven to 375F degrees.
Heat a large skillet, when hot add the ground beef, onion, and garlic and cook over medium-high heat, breaking the meat up with a wooden spoon until no pink remains.
Add the crushed tomatoes, season with salt and black pepper, to taste, cover and let it simmer over low heat 20 minutes, stirring 3 times.
In large mixing bowl, beat the eggs and combine with 1 1/2 containers cottage cheese, 1/2 cup of the mozzarella cheese, Pecorino Romano and parsley. Set aside.
In a 13 x 9 casserole dish, spread 1 cup of sauce on bottom of pan. Layer in the order, 4 uncooked lasagna noodles (it's okay if they overlap), then 1/3 of the cheese mixture, 1 cup of the sauce.
Repeat the next layer using 4 uncooked lasagna noodles, 1/3 part of the cheese mixture, and 1 cup sauce. For the top layer add the remaining sauce and finish with 1 cup mozzarella.
Cover tight with foil and bake 55 to 60 minutes, until the pasta is cooked through.
Uncover and continue cooking until all the cheese browns slightly, about 5 minutes.
Garnish with fresh parsley, and let sit 5 minutes before cutting. Slice into 8 pieces.
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