Meat lasagna with cottage cheese filling
2 servings
60 minutes
Meat lasagna with cottage cheese filling is a refined dish of Italian cuisine that combines rich meat notes with the delicate texture of cottage cheese. Historically, lasagna originated in Medieval Italy and has since acquired many variations. In this recipe, the traditional meat filling is harmoniously complemented by a layer of creamy cottage cheese, creating a unique balance of flavors. Juicy tomatoes in the sauce add a pleasant tanginess, while zucchini and carrots bring freshness and lightness. The dish is baked to a golden crust, making it especially appetizing. Lasagna is perfect for both cozy family dinners and festive gatherings, impressing guests with its rich taste and texture.
1
Prepare the meat filling. In a large skillet over medium heat, sauté the onion until translucent, then add the minced meat and cook for 5 minutes, stirring constantly and breaking up clumps. Add finely chopped tomatoes in their own juice and simmer for another 10 minutes.
- Onion: 1 piece
- Ground beef: 160 g
- Tomatoes in their own juice: 40 g
2
In a large bowl, mix cottage cheese, 2/3 of the cheese, eggs, chopped herbs, salt, and pepper. Stir until smooth.
- Curd cheese (tvorog): 80 g
- Cheese: 80 g
- Chicken egg: 2 pieces
- Fresh herbs: to taste
3
Slice the carrot and zucchini into 1–1.5 mm thick pieces. Blanch the carrot in boiling water until al dente, then cool it in cold water. Grill or pan-fry the zucchini until partially cooked.
- Carrot: 60 g
- Courgette: 60 g
4
Place a sheet of pasta on the bottom of a baking dish, lightly greased with olive oil, then add a quarter of the meat filling, cover with overlapping vegetables. Top with half of the cheese filling. Repeat the meat and vegetable layers. Finish with a layer of vegetables, the remaining meat filling, and sprinkle with grated cheese on top.
- No-boil lasagne sheets: 0.5 piece
- Ground beef: 160 g
- Courgette: 60 g
- Carrot: 60 g
- Curd cheese (tvorog): 80 g
- Cheese: 80 g
5
Cover with foil or a lid and bake in a preheated oven at 180°C for 20 minutes. Then remove the lid and bake for another 10 minutes until golden brown.
- Cheese: 80 g
