Three Cheese Lasagna

Hi Everyone, today's recipe is a three-cheese Lasagna, this recipe has been highly requested on my channel, so here you have it!  This was incredibly delicious and really easy to make, but it does take a lot of time, but I assure you every minute is worth it!

I'm using can tomatoes, but if you do  have the time to cook, peel, and cut your own fresh tomatoes, go for it, I just don't have that kind of time in my hands right now! I'm going to Mexico next week, so these past few weeks have been hectic, I've been pre-filming and editing a bunch of videos so you guys will get a brand new recipe every week even if I'm gone. So I'm very excited to see my family, I haven't seen them in two years.

Anyways, even though, I'm using can tomatoes, this recipe is simply amazing, so I hope you do give it a try! Enjoy!

Serves 8-10
  • 12-16 lasagna sheets
  • 1lb Ground Meat
  • 1lb Italian Sausage
  • 1 chopped Small Onion
  • 1 chopped Bell Pepper
  • 8oz chopped Mushrooms
  • ¼ - ½  Cup Fresh Parsley
  • 2 can (14oz) Diced Tomatoes
  • 1 can (8oz) Tomato Sauce
  • 1 can (6oz) Tomato Paste
  • 1 Cup Chicken Broth
  • 2 Cup Cottage Cheese
  • 2 Cup Mozzarella Cheese
  • 1½ Cup Parmesan Cheese
  • 1 egg
  • ½ Tbsp minced garlic
  • 1 Tbsp  Olive oil
  • 1 tsp - 1 Tbsp  sugar
  • 2 tsp dry Basil
  • 1 tsp dry Oregano
  • 1 tsp dry Thyme
  • Salt and Pepper to taste
In a bowl beat the cottage cheese with the egg, and season with a pinch of salt, black pepper and fresh parsley to taste,  mix well and refrigerate this until you are ready to use it.
Cook the Lasagna noodles according to the instructions on the package. Drain them, and rinse them with cold water, set aside until you are ready to use them.

In a large saucepan on medium heat, heat up the oil then cook the onion and garlic for about two minutes or until translucent, then add in the ground meat and the Italian sausage,  break the meat into really small pieces and cook this for about 8 minutes or until the meat and sausage get a bit of color.

Then add in the bell pepper, the mushrooms, the tomatoes, tomato sauce and tomato paste,also add in the chicken broth and season this with the spices: Basil, Oregano, Thyme, sugar, salt and pepper to taste, also add in about ¼ cup of fresh parsley,  stir well, then bring this to a boil. Once it's boiling, taste the flavor and add salt and pepper if needed.  Reduce the heat to low, cover the saucepan with a lid and cook this sauce on low heat for 45 minutes. After 45 minutes, the sauce will have thicken, and all the flavors will be combined into a very delicious sauce!

After 45 minutes the tomato-meat mixture should be ready.  So preheat the oven to 350ºF

Grease your baking pan with a bit of extra virgin olive oil, then spoon a small amount of the meat-tomato mixture on it, spread it on an even layer, then top it with a layer of the Lasagna Noodles, top the noodles with more tomato sauce about 2/3 cups, then top this with about ¼ cup of the Cottage cheese mixture,  then top this with about ½ cup of the Mozzarella cheese and ½ cup of the Parmesan cheese. Repeat these layers until you are done. The last-top layer on your dish should be a cheese layer.

Bake at 350ºF for about 45 more minutes or until the cheese is melted, slightly brown and the lasagna is bubbling.

Let the Lasagna set/rest for at least 15 minutes before serving it.  If you try to serve right after it comes out of the oven, it will just scatter on your plate because the cheeses are too hot, let them set a bit before serving it.