This Rustic Italian Lasagne recipe is heart-warming and satisfying. Make it for all year round, or for ANY and all occasions. Serve with a fresh salad to round out the whole meal.
Place the cottage cheese in a seive or fine colander to drain for at least 30 minutes to remove the extra liquid. Once drained, mix the cottage cheese with the parmesan cheese, egg, drained spinach, basil, salt and pepper. Set aside.
In a large frying pan over medium-high heat, cook the meat for 3-5 minutes or until it is browned (add a drizzle of oil first if the meat is very lean), breaking it up with a wooden spoon.
Add the onions and garlic and cook for another 3 to 4 minutes until they are transparent and fragrant, stirring occasionally.
Add the red wine or stock to the pan and stir, scraping the bottom of the pan. Cook until it is reduced by half.
Turn the heat to medium-low, add the diced tomatoes and tomato paste, stir, cover and simmer for 30-40 minutes, stirring occasionally.
Add the fresh basil, salt, pepper and sugar (if needed), and stir.
Preheat the oven to 375 F. Oil a 9x13" baking dish, spread a small amount of sauce on the bottom and line with a single layer of noodles to cover. Spread a layer of the meat sauce (1/3 of the sauce) on the noodles. Sprinkle 1/4 cup of the parmesan cheese on top and add another layer of noodles.
Spread the next layer with the cottage cheese mixture, top with another layer of noodles, 1/3 of the meat sauce 1/4 cup of parmesan and top with the last layer of noodles. Spread the remaining sauce on top and finish with the rest of the parmesan cheese and the mozarella cheese.
Bake for about 45 minutes, until it is bubbling and golden.
Let it rest for 10 minutes before cutting and serving. Garnish with the fresh basil.
*ricotta cheese can be used in place of cottage cheese