Lasagna Bolognese



 

It’s been rather cold here in New England the past week and now it’s started to snow (although ironically that means it’s actually gotten warmer).  It’s wonderful to warm up the house by putting on a pot of something that cooks all afternoon, whether stew, chili or tomato sauce.  This week it was tomato sauce, so that I could make lasagna.  I love it for its own sake, and because it means I don’t have to cook when I get home at 7:30 pm, but still get to eat well. 

 

This recipe uses a homemade sauce and GF noodles from Tinkyada, who make the best GF pasta — but obviously you can use regular wheat noodles if you want. 

 

Ingredients

 

1 10 oz. box of lasagne noodles, cooked and drained (I used Tinkyada brown rice lasagne noodles)

4-6 cups of Bolognese sauce

1 egg

3 cups part-skim ricotta cheese

1 cup low fat cottage cheese

2 cups part-skim mozzarella cheese, divided

3/4 cup parmesan cheese, divided

 

Preheat the oven to 350 degrees.  Cook the noodles for about 8-10 minutes (about half the time the box calls for).  Mix together in a large bowl, the ricotta, cottage cheese, egg, ½ cup of mozzarella and ½ cup of parmesan cheese. Ladle a quarter of the sauce into a 9×13 pan. Arrange three to four noodles in the bottom of the pan, arrange half the cheese mixture on it and top with another cup of sauce. Repeat by layering in more noodles, ricotta mixture and sauce. Top with the last set of noodles and the remaining mozzarella and parmesan.  Cover with foil and bake for 30 minutes. Allow to set for 10-15 minutes before serving to set up.