Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 lb sweet or spicy Italian sausage, casings removed
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 56 oz crushed tomatoes (two 28 oz cans)
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 1 tsp red pepper flakes
  • 24 oz full-fat small curd cottage cheese
  • 1 large egg, beaten
  • 0.75 cup grated parmesan cheese, divided
  • 0.25 cup fresh basil, chiffonade
  • 0.5 tsp ground nutmeg
  • 15 lasagna noodles (standard or no-boil)
  • 4 cups shredded low-moisture mozzarella cheese
  • salt and black pepper to taste

Instructions:

  1. In a large Dutch oven over medium-high heat, brown the ground beef and Italian sausage until no pink remains and a dark crust forms. Drain excess fat, leaving approximately one tablespoon in the pan.
  2. Add the diced onion and minced garlic to the meat. Sauté until the onions are translucent. Stir in the tomato paste and cook for 2 minutes to caramelize.
  3. Pour in the crushed tomatoes, dried oregano, and red pepper flakes. Reduce heat to low and simmer for 20 minutes until the sauce is thick and mahogany-colored.
  4. In a medium bowl, combine the cottage cheese, beaten egg, 1/2 cup of Parmesan cheese, fresh basil, and nutmeg. Mix thoroughly to create a stable protein matrix.
  5. Preheat oven to 375°F (190°C). Spread 1 cup of meat sauce on the bottom of a 9x13 inch baking dish.
  6. Layer lasagna noodles, followed by a portion of the cottage cheese mixture, meat sauce, and shredded mozzarella. Repeat layers until all ingredients are used, ending with a generous layer of mozzarella and the remaining 1/4 cup of Parmesan.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20 minutes until the cheese is golden brown and bubbling. Let rest for 15 minutes before slicing.