The best part about winter, is lasagna.
It makes cold weather, icy roads, windchills, and shorter days, bearable.
Layers of pasta sauce, noodles and four different cheeses all bubbly and hot. I would eat this dish @ any point over the course of the year, but it tastes even better when the mercury is below zero. It is also the one leftover that tastes even better on day 2.
The only dilemma now? Do I go for thirds or save some for tomorrow? Leftovers it is.
500g ground turkey or beef
1 red onion, chopped
2 cloves garlic, minced
1 - 156ml can tomato paste
2 - 680ml Hunt's Thick & Rich tomato sauce
500g dry curd cottage cheese
250g ricotta cheese
2 eggs, whisked
2 cups grated mozzarella
12 lasagna noodles (oven ready)
1/4 cup Parmesan cheese
In large skillet brown turkey or beef, onions and garlic (drain fat). Add in tomato paste and sauce and simmer over low heat for 20 minutes.
In small bowl mix together eggs, cottage cheese, and ricotta cheese. Set aside
Set aside 2 cups of sauce in small bowl.
Preheat oven to 350F
To assemble: Line baking dish with 1 1/2cups of sauce. Arrange 4 noodles over top, breaking to fit. Layer half of remaining sauce, half of cottage cheese mixture and half of mozzarella cheese. Repeat with layer of noodles, sauce and cheeses. Top with 4 more noodles and reserved sauce. Sprinkle with Parmesan cheese.
Bake for 40 minutes. Allow to sit for 15 minutes prior to serving.