Ingredients:
1/2 package (9 pieces) lasagna noodles.
pinch of salt
meat sauce:
1 pound beef keema
1 medium onion
1 cup boiled spinach
2 tablespoon chopped garlic
2 tablespoons olive oil
3 cups (or a 26 oz jar) pasta sauce
cheese sauce:
8 ounces shredded mozzarella
8 ounces shredded italian cheese (combination of provolone, asiago, mozzarella, romano and parmesan cheeses)
15 oz container of small curd cottage cheese
2 tablespoons sour cream
1 teaspoon oregano
1 teaspoon lal mirch or chilli peppers
1 egg
salt and black pepper
Method:
Noodles:
1. Boil noodles as per package instruction.
Meat sauce:
2. Fry onions and garlic in olive oil
3. add keema, fry on high heat for 5-8 minutes. lower heat to medium-low flame and cover for 10-14 minutes.
4. When keema is cooked, add tomato sauce and boiled spinach.
5. In the mean time, prepare the cheese sauce. Mix all ingredients (cottage cheese, sour cream, oregano, lal mirch/chilli peppers, half of the shredded cheeses (8 ounces or 1 cup), egg)
6. when noodles are boiled and drained thorougly, place them lengthwise on the bottom of a baking pan.
7. add the meat sauce, making sure its covered.
8. add cheese sauce, and cover with noodles.
9. create another layer of meat sauce then cheese sauce then noodles.
10. on the final layer, add the rest of the shredded cheeses
11. Cover with foil and bake in oven at 375 degrees for 40 minutes.
12. after 40 minutes, remove foil and bake for another 10 minutes.
13. after 10 minutes, turn off the heat and let it sit in oven for 5-8 minutes, letting it cool down gradually.
14. take it out of the oven..let it set for 10-15 minutes before serving.
