Lasaña rica en proteínas con queso cottage

Ingredientes

• 1 tablespoon olive oil
• 1 lb lean ground beef (90/10 or 93/7)
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup fresh parsley, chopped
• 12 lasagna noodles (standard or no-boil)
• 3 cups shredded low-moisture, whole milk mozzarella cheese

Preparación

1. 1

   To make the meat sauce, heat olive oil in a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned. Drain any excess fat. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.

2. 2

   Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and let it simmer for at least 30 minutes to allow flavors to meld.

3. 3

   While the sauce simmers, prepare the cheese filling. In a food processor or blender, combine the full-fat cottage cheese, grated Parmesan cheese, egg, and fresh parsley. Blend on high for 30-60 seconds until completely smooth and creamy.

4. 4

   Preheat your oven to 375°F (190°C). Begin assembling the lasagna in a 9x13 inch baking dish. Spread a thin layer of meat sauce on the bottom of the dish.

5. 5

   Arrange a single layer of lasagna noodles over the sauce. Spread half of the creamy cottage cheese mixture over the noodles. Top with one-third of the remaining meat sauce, then sprinkle with one-third (1 cup) of the shredded mozzarella.

6. 6

   Repeat the layers: another layer of noodles, the rest of the cottage cheese mixture, another third of the meat sauce, and another third (1 cup) of the mozzarella.

7. 7

   Finish with a final layer of noodles, the last of the meat sauce, and the remaining one-third (1 cup) of mozzarella cheese on top.

8. 8

   Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 40 minutes.

9. 9

   After 40 minutes, carefully remove the foil. Return the lasagna to the oven and bake uncovered for another 15-20 minutes, until the top is golden brown and the sauce is bubbling.

10. 10

    This is a crucial step: Let the lasagna rest on a wire rack for at least 15-20 minutes before slicing and serving. This allows the layers to set for clean, perfect slices.