-
1
Cook your lasagna noodles according to package directions while working on the remaining ingredients.
-
2
For the ragout:
-
3
Brown the meats.
-
4
Drain off any grease and return the meat to the pan.
-
5
Add the next eight ingredients.
-
6
Simmer uncovered until thick, about 1 hour.
-
7
For the bechamel:
-
8
While the ragout is simmering, combine the butter and flour in a medium saucepan over medium-low heat.
-
9
Whisk to make a medium caramel-colored roux.
-
10
Remove from the heat, let rest one minute, and then whisk in the warm milk.
-
11
Return to heat, simmer 10 minutes, stirring constantly, until thickened.
-
12
Season the sauce with salt and nutmeg.
-
13
Remove from the heat.
-
14
For the cheese mixture:
-
15
Combine the cottage cheese with the next five ingredients.
-
16
To assemble:
-
17
Spread a third of the ragout sauce in the bottom of a 9 x 13 baking dish.
-
18
Pour (or dollop) a third of the bechamel sauce over the ragout.
-
19
Arrange 3 cooked noodles lengthwise over the sauce (you may have to break the noodles to make them fit).
-
20
Spread with a third of the cheese mixture.
-
21
Top with a third of the mozzarella cheese slices.
-
22
Repeat layers two more times, and top with remaining mozzarella.
-
23
Sprinkle the parmesan over the top.
-
24
Bake at 375 degrees for about 30 minutes.
-
25
Let the lasagna rest for about 10 minutes before cutting.
-
26
You can assemble this in advance and refrigerate the lasagna until ready to cook.
-
27
When you are ready to cook it, place the lasagna in the oven, then turn the oven on to 375 degrees .
-
28
Bake for 45-50 minutes.
