INGREDIENTS
2 tbsp olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 lb lean ground beef
1 lb mild Italian sausage
2 tsp Italian seasoning
1 tsp kosher salt
1 tsp black pepper
1 tbsp tomato paste
1 (24 oz) jar marinara sauce
1 1/2 cups beef broth
1 cup cottage cheese
1 cup whole milk ricotta, divided
3 cups shredded whole milk mozzarella
Fresh basil, for garnish (optional)
INSTRUCTIONS
- 1
Heat the olive oil in a large deep skillet over medium heat. Add the onion and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.
- 2
Add the ground beef and Italian sausage and cook until browned.
- 3
Stir in the Italian seasoning, salt, black pepper, and tomato paste. Cook for 1 minute.
- 4
Pour in the marinara sauce and beef broth and stir until combined.
- 5
Stir in the cottage cheese and ½ cup ricotta until creamy and combined.
- 6
Stand the dry oven-ready lasagna noodles upright throughout the sauce, gently pressing them down into the sauce.
- 7
Cover and cook on low for 15–20 minutes, checking at 15 minutes, until the noodles are tender.
- 8
Remove the lid and dollop the remaining ½ cup ricotta over the top.
- 9
Top with the mozzarella, cover, and cook for another 2–3 minutes, until melted.
- 10
Remove from the heat and let rest for 5 minutes. Garnish with fresh basil and serve.