Beef Lasagna
Classic beef lasagna that assembles in about 30 minutes using pre-made Italian Meat Sauce from your batch cooking system. Layer tender noodles with rich meat sauce, creamy cottage cheese filling, and three types of melted cheese for a hearty dinner that feeds a crowd. Perfect weeknight comfort food when you've got your batch components ready.
Equipment
- Large Pot
- Saucepan
- Baking Pan (9x13 Inch)
- Medium Bowl
- Sheet Pan
- Oven
- Foil
Ingredients
Italian Meat Sauce
- 1 batch Italian Meat Sauce Base thawed
- 1 jar Marinara Sauce 24-32 oz, your favorite brand
Cheese Filling
- 4 cup Cottage Cheese large curd
- 3 Eggs large
- 1 ½ cup Parmesan Cheese grated
- 1 tablespoon Dried Italian Seasoning
Lasagna
- 1 lb Lasagna Noodles dried
- 1 tablespoon Kosher Salt Morton brand, for pasta water
- 1 tablespoon Avocado Oil for greasing pan
- 1 ½ lb Mozzarella Cheese shredded
- ¾ cup Pecorino Romano Cheese grated
Instructions
Prep
- Combine the batch Italian Meat Sauce Base and jarred marinara in a saucepan over medium-low heat.
- Stir to combine and bring to a simmer.
- Set aside.
- Bring 1 gallon of water to a boil in a large pot.
- Add kosher salt.
- Cook lasagna noodles for 1 minute less than the package directions.
- Drain and lay flat on a sheet pan to prevent sticking.
- In a medium bowl, mix cottage cheese, eggs, Italian seasoning, and Parmesan cheese until combined.
- Preheat oven to 375°F.
- Grease a 9x13 baking pan with avocado oil.
Assemble
- Spread about 1 cup of meat sauce on the bottom of the pan.
- Lay noodles across the sauce to form the first layer.
- Spread half the cottage cheese mixture evenly over the noodles.
- Top with ¾ cup shredded mozzarella.
- Spread half the remaining meat sauce over the cheese.
- Lay another layer of noodles.
- Spread the remaining cottage cheese mixture evenly over the noodles.
- Top with ¾ cup shredded mozzarella.
- Spread the remaining meat sauce over the cheese.
- Lay the final layer of noodles.
- Spread a thin layer of meat sauce over the noodles.
- Sprinkle the Pecorino Romano cheese evenly across the top.
- Cover with the remaining mozzarella cheese.
Cook
- Cover the pan with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the center reaches 165°F and the top is golden and bubbly.
Rest and Serve
- Let rest for 15 minutes before cutting.
Notes
This lasagna relies on having Italian Meat Sauce already prepared, which cuts active prep time dramatically. The cottage cheese mixture with eggs and parmesan creates a lighter, creamier melt layer than traditional ricotta while maintaining authentic texture. You can assemble this up to 24 hours ahead—just let it sit at room temperature for 1-2 hours before baking to ensure even cooking. The recipe accommodates both shallow and deep baking dishes by adjusting to 2 or 3 layers respectively. Leftovers reheat beautifully in the microwave or oven, and individual portions can be frozen for up to 3 months. If you don't have Italian Meat Sauce batched, brown 1.5 lbs ground beef with onions and garlic, then mix with your marinara for a quick fix
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