The Lady and Sons Lasagna

Name: The Lady and Sons Lasagna
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 2 bay leaves; 473 milliliters canned, diced tomatoes; 473 milliliters grated Cheddar; 340 grams cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan; 227 grams package cream cheese; 59 milliliters chopped fresh parsley leaves; 2 cloves garlic, diced; 118 milliliters green bell peppers, diced; 680 grams ground beef; 237 milliliters grated Gruyere cheese; 2 teaspoons Italian seasoning; 6 to 9 long strips lasagna noodles; 237 milliliters mozzarella, grated; 118 milliliters onions, diced; 2 teaspoons seasoning salt; 2 teaspoons sugar; 237 milliliters grated Swiss cheese; 473 milliliters tomato sauce; 237 milliliters water

The Lady and Sons Lasagna requires roughly 2 hours and 45 minutes from start to finish. This main course has 596 calories, 35g of protein, and 41g of fat per serving. This recipe serves 10. This recipe covers 23% of your daily requirements of vitamins and minerals. It is an affordable recipe for fans of Mediterranean food. A mixture of cottage cheese, sugar, bell peppers, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. See Cook's Note*

Ingredients you will need

Tomato Sauce

Bay Leaves

Seasoning

Tomato

Parsley

Peppers

Garlic

Onion

Sugar

Water

Equipment you will use

Pot

Crumble the ground beef in a saucepan. Cook until no pink remains then drain off the fat.

Ingredients you will need

Ground Beef

Equipment you will use

Sauce Pan

Add the ground beef to the stockpot. Simmer for another 20 minutes.

Ingredients you will need

Ground Beef

Equipment you will use

Pot

Remove bay leaves. Cook the pasta according to the package directions.

Ingredients you will need

Bay Leaves

Pasta

Drain and set aside.

*Cook's Note: If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly.

Ingredients you will need

Corn Starch

Sauce

Water

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan.

Ingredients you will need

Sauce

Equipment you will use

Frying Pan

Layer 1/3 of each; noodle; cottage cheese mixture, Gruyere, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheeses.

Ingredients you will need

Cheddar Cheese

Cottage Cheese

Cream Cheese

Gruyere

Pasta

Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce.

Ingredients you will need

Sauce

This may be covered and refrigerated.

Bake for 20 minutes.

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Oven

Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes.

Ingredients you will need

Mozzarella

Equipment you will use

Oven

*Note: If lasagna has been refrigerated, bake for 40 minutes total.

Equipment you will use

Oven

1 cup salt

Ingredients you will need

Salt

1/4 cup black pepper

Ingredients you will need

Black Pepper

1/4 cup garlic powder

Ingredients you will need

Garlic Powder

Mix ingredients together and store in an airtight container for up to 6 months.

Equipment

Ingredients

Servings:

bay leaves 473milliliters

canned, diced tomatoes 473milliliters

grated Cheddar 340grams

cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan 227grams

package cream cheese 59milliliters

chopped fresh parsley leaves 2cloves

garlic, diced 118milliliters

green bell peppers, diced 680grams

ground beef 237milliliters

grated Gruyere cheese 2teaspoons

Italian seasoning 6

to 9 long strips lasagna noodles 237milliliters

mozzarella, grated 118milliliters

onions, diced 2teaspoons

seasoning salt 2teaspoons

sugar 237milliliters

grated Swiss cheese 473milliliters

tomato sauce 237milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Rodano Vigna Viacosta Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.