-
1
Heat the olive oil in a large wide saucepan; add the ground beef, onion and garlic.
-
2
Saute, stirring, over medium meat until the meat is browned.
-
3
Add the tomatoes, tomato paste and sauce, basil and oregano.
-
4
Cook, stirring occasionally, over medium-low heat until sauce is cooked down and thickened, 1-1/2 to 2 hours.
-
5
There should be about 4 cups of sauce.
-
6
Season with salt and pepper.
-
7
Cook the lasagna noodles in plenty of boiling salted water until al dente, about 12 minutes; drain.
-
8
Place noodles in a bowl of cool water until ready to use.
-
9
Beat the cottage cheese, Parmesan and egg together; set aside.
-
10
Heat oven to 350u00b0F.
-
11
Add about 1/2 cup of sauce to bottom of a 9x13-inch baking dish.
-
12
Lift the noodles from the water individually and blot dry on paper towels.
-
13
Arrange a slightly overlapping layer of 5 noodles on the bottom of the dish.
-
14
Cover the noodles with half the ricotta mix; add about 1/3 of the sauce and 1/3 of the mozzarella.
-
15
Arrange a second layer of 5 noodles.
-
16
Add the remaining ricotta, half of the remaining sauce and half of the remaining mozzarella.
-
17
Top with the remaining 5 noodles, the remaining sauce and the last of the mozzarella.
-
18
Bake until the cheese is melted and the mixture is bubbly, about 50 minutes.
-
19
Let stand at least 15 minutes before serving.
