This lasagna recipe is SO SO DELICIOUS! Not only do I love it, but it is honestly the only thing Mike requests when I say, "What do you want to have for dinner this week?" And, if I try to make a new dinner the night after I make this lasagna, he would always rather have the lasagna again.
This is what you will need:
Salt
1 package lasagna noodles
1 1/2 pounds lean ground beef
1 medium yellow onion, finely chopped
1 teaspoon minced garlic
1 tablespoon dried oregano
2 cans tomato soup (condensed, do NOT add water)
2 tablespoons apple cider vinegar
Nonstick cooking spray
2 cups cottage cheese (small curd)
2 cups shredded mozzarella cheese
Bring a large pot of water to a boil and add salt. Boil noodles according to package directions.
While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooks. When meat has browned, drain off fat and then add tomato soup and apple cider vinegar. Simmer for 20 minutes.
Preheat oven for 350 degrees F.
Spray a medium casserole dish with a nonstick cooking spray. Lay noodles lengthwise across bottom of casserole dish. Spread a layer of cottage cheese over top of noodles. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers. Finish with a layer of cheese and bake for 30 minutes or until bubbling. Remove from heat and let stand for 5 minutes before cutting and serving.
Enjoy!
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2 comments:
sounds delicious! I just hate lasagna with mushrooms in it and this has none!
The apple cider vinegar is really the secret ingredient--it makes the meat really sweet and tender. It's definitely does not leave a strong vinegar flavor at all. Yeah, the cottage cheese seems to please those who hate ricotta (I've tried it on a few people who don't like it) and it takes a lot of the unnecessary fat out. To that end, I always use a semi-lean ground turkey--and no one can tell the difference.
Let me know how your family likes it!
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