-
1
Preheat oven 350 degrees.
-
2
I double the recipe so I also spray my 9x13 pan with olive oil spray.
-
3
Prepare lasagna according to package.
-
4
Set aside, rinse in cold water, so you can use hands to layer.
-
5
Brown meat in olive oil.
-
6
Stir in water, paste (use the water to rinse the can out), and rest of seasonings including sugar.
-
7
Simmer until the point of drying out (i.e., you dont want it liquid-y).
-
8
It can take up to an hour unless you use very lean meat.
-
9
Add more garlic, if desired.
-
10
Lay a paper towel over the top of the mixture to soak up excess grease.
-
11
Arrange, in layers, in large round bowl (this recipe) or 9x13 pan (doubled recipe), starting with the sauce.
-
12
Pat across the bottom of the bowl/pan (doesnt need to be perfectly solid across bottom), then sprinkle generously with mozzarella cheese, spoon on & spread out some cottage cheese, then end layer with lasagna.
-
13
Repeat until you are out of room.
-
14
Try to ensure you have enough meat sauce left over to finish the top layer with.
-
15
Top that layer by sprinkling it with the Parmesan cheese.
-
16
Bake 350 degrees for 20 minutes or until cheese is melted and bubbly.
-
17
The meat and cottage cheese layers dont need to be thick as the mozzarella cheese will melt and mix in to make the sauce.
