| Ingredients: 16 Ounce(s) lasagna noodles 2 Slice(s) chopped bread, white 1/4 Cup(s) milk 1 1/2 Pound(s) 90% lean beef, ground 1 Tablespoon(s) oil, olive 1 finely chopped onion, white 6 Clove(s) minced garlic 1 Teaspoon(s) oregano 1/4 Teaspoon(s) red pepper flakes 28 Ounce(s) tomatoes, diced canned 1 Cup(s) cheese, cottage 4 Ounce(s) 2 cups after grating cheese, romano 1 Cup(s) cream, heavy 1 Teaspoon(s) corn starch 2 Cup(s) cheese, mozzarella grated |
Directions:
Boil noodles in salted water for 6 to 8 minutes to reach al dente. Chop the bread slices into small cubes and milk, then squash with a fork to make a paste. Combine salt and pepper with the paste and ground beef. Drain noodles and let them cool on a baking pan. In the same large pot, heat the olive oil over medium heat. Saute the onion until softened, add garlic, oregano, red pepper flakes. When you can smell everything, add the beef, break up and cook for about 4 minutes. Should be no more pink. Add the can of tomatoes, reduce to simmer and cook for 5 minutes. In a bowl, combine cottage cheese and pecarina romano and 2 cloves of minced garlic, corn starch and salt and pepper. Whisk to combine. Spray a glass baking pan with vegetable oil. Assemble in layers of noodles, meat sauce, white sauce, mozzarella. Should fit 4 layers. Top layer should be noodles, covered with white sauce, cup of mozzarella, romano. Cover with foil. Bake at 375 degrees covered for 30 minutes and then uncovered for 30 minutes. Remove from oven and let rest for 30 minutes. Serve. |