4Add in some olive oil and fry your tomato paste until fragrant.
5Add in some olive oil and fry your tomato paste until fragrant.
6Add in some olive oil and fry your tomato paste until fragrant.
7Pour over 16 ounces of beef bone broth and let it boil until completely reduced and thickened.
8Pour over 16 ounces of beef bone broth and let it boil until completely reduced and thickened.
9Pour over 16 ounces of beef bone broth and let it boil until completely reduced and thickened.
10Add in extra lean ground beef and cook until browned.
11Add in extra lean ground beef and cook until browned.
12Add in extra lean ground beef and cook until browned.
13Add two jars of your favorite tomato sauce or crushed tomatoes. Salt to taste.
14Add two jars of your favorite tomato sauce or crushed tomatoes. Salt to taste.
15Add two jars of your favorite tomato sauce or crushed tomatoes. Salt to taste.
16For the cheese filling, add cottage cheese, fresh Parmigiano Reggiano, shredded mozzarella, two eggs, and fresh parsley.
17For the cheese filling, add cottage cheese, fresh Parmigiano Reggiano, shredded mozzarella, two eggs, and fresh parsley.
18For the cheese filling, add cottage cheese, fresh Parmigiano Reggiano, shredded mozzarella, two eggs, and fresh parsley.
19Mix the cheese filling until fully combined.
20Mix the cheese filling until fully combined.
21Mix the cheese filling until fully combined.
22Assemble the lasagna with thin layer of meat sauce, noodles, cheese filling, meat sauce, noodles, cheese sauce, meat sauce, noodles, meat sauce, then top with shredded mozzarella and Parmesan.
23Assemble the lasagna with thin layer of meat sauce, noodles, cheese filling, meat sauce, noodles, cheese sauce, meat sauce, noodles, meat sauce, then top with shredded mozzarella and Parmesan.
24Assemble the lasagna with thin layer of meat sauce, noodles, cheese filling, meat sauce, noodles, cheese sauce, meat sauce, noodles, meat sauce, then top with shredded mozzarella and Parmesan.
25Cover with foil.
26Cover with foil.
27Cover with foil.
28Bake at 375°F for 30 to 40 minutes.
29Bake at 375°F for 30 to 40 minutes.
30Bake at 375°F for 30 to 40 minutes.
31Remove the foil.
32Remove the foil.
33Remove the foil.
34Place underneath the broiler for 10-15 minutes until it starts bubbling and browning on top.
35Place underneath the broiler for 10-15 minutes until it starts bubbling and browning on top.
36Place underneath the broiler for 10-15 minutes until it starts bubbling and browning on top.
37Let lasagna rest for 15-20 minutes before slicing.
38Let lasagna rest for 15-20 minutes before slicing.
39Let lasagna rest for 15-20 minutes before slicing.
Ingredients
1360 g 93% ground beef
1360 g 93% ground beef
1360 g 93% ground beef
2 medium onions, finely diced
2 medium onions, finely diced
2 medium onions, finely diced
20 g olive oil
20 g olive oil
20 g olive oil
30 g tomato paste
30 g tomato paste
30 g tomato paste
16 oz beef bone broth
16 oz beef bone broth
16 oz beef bone broth
2 jars marinara or crushed tomatoes
2 jars marinara or crushed tomatoes
2 jars marinara or crushed tomatoes
Salt
Salt
Salt
black pepper
black pepper
black pepper
garlic powder
garlic powder
garlic powder
Italian seasoning
Italian seasoning
Italian seasoning
red chili flakes
red chili flakes
red chili flakes
30 g white miso
30 g white miso
30 g white miso
900 g cottage cheese
900 g cottage cheese
900 g cottage cheese
2 large eggs
2 large eggs
2 large eggs
227 g shredded mozzarella
227 g shredded mozzarella
227 g shredded mozzarella
30 g grated parmesan
30 g grated parmesan
30 g grated parmesan
2 Tbsp parsley
2 Tbsp parsley
2 Tbsp parsley
455 g lasagna noodles, boiled until just tender
455 g lasagna noodles, boiled until just tender
455 g lasagna noodles, boiled until just tender
227 g shredded mozzarella
227 g shredded mozzarella
227 g shredded mozzarella
40 g Parmigiano Reggiano, grated
40 g Parmigiano Reggiano, grated
40 g Parmigiano Reggiano, grated
Equipment
foil 15x11x3 roasting pan
Tips
Pre-cooking tomato paste is crucial for richer flavor.
Let lasagna rest for 15–20 minutes before slicing.