Simply saying that something is “the best” is a pretty BOLD statement. I’m also going to repeat myself when I say this is the best lasagna recipe with meat sauce you will ever need or have to make.
Now some of you are going to disagree with the ingredients in this recipe and that’s fine by me because I’m only here to make it a better lasagna for your tasting experience. Trust me your taste buds will love this.
First off every tomato sauce needs a little extra wine in it. Why? It just does. No really the flavor profile just increases with every single drop of wine. For this recipe I chose Barefoot’s Pinot Noir. After letting the wine, tomatoes and meat simmer, I can officially say I nailed the meat sauce.
Next up are the cheeses for this lasagna dish. Yes, I added cottage cheese. As a kid I loathed this stuff but now I love and I mean love making lasagna with it. If it’s still not your thing just omit it and the recipe will still be fine. The other cheeses were ricotta, mozzarella and parmesan. It’s like a quadruple love affair with cheese.
As it was cooking in the oven I so badly wanted to share how it smelt in my house. There were 10 minutes still to go and I SO badly wanted to dive right in with my fork. Luckily I didn’t hate to wait too long before this lasagna was all mine. OK maybe I did share with the rest of my family.
Whatever wine you have left over from this recipe I highly suggest you pair it with this lasagna for dinner.
Preheat oven to 350 degrees F.
In a large saucepan add crushed tomatoes, tomato sauce, italian seasoning, garlic and wine. Cook on low/medium heat for 15 minutes.
In another medium skillet cook meat until brown and then add to sauce. Sprinkle in the salt and allow sauce to simmer until needed.
While sauce is heating cook noodles according to the packages instructions.
In a 9 by 13 inch baking dish layer the lasagna as follows: 2 cups sauce, 3 noodles side by side, 1 cup cottage cheese, ½ cup ricotta, 1 cup mozzarella cheese, 2 cups sauce, 3 noodles, ½ cup cottage cheese, ½ cup ricotta, 3 noodles, rest of the sauce, 1 ½ cup mozzarella and ¼ cup parmesan cheese.
Cover the lasagna and bake in the oven for 35 minutes. Uncover and bake for an additional 10 minutes.
Disclosure: This is a sponsored post for Barefoot Wine. All opinions are my own and I appreciate you supporting the brands that I love.