Lasagna

Baked: 2023-04-24

Made: full 9X13 pan

References: pasta: https://theloopywhisk.com/wprm_print/3057 everything else: winged it

What I did:

1. Cooked 1 lb ground beef with Italian seasoning, salt, and oregano as well as thin sliced celery and a diced onion
2. Added 2 cans tom paste and 1 can diced tom, simmered stirring occasionally while making pasta
3. Made pasta based on reference link using ATK AP flour (3 eggs, 2+ cups flour, 1/2 tsp xanthan)
4. Cut into 1/3s and rolled out into thin sheets and cut to size(kept 1/3s in plastic to keep humidity)
5. Assembled 9x13 pan with the following layers:
• thin layer of meat/tomato sauce(keeps noodles from sticking/getting crunchy)
• noodles
• cottage cheese and thin slice mushrooms
• meat/tomato sauce
• shredded cheddar and parm
• noodles
• cottage cheese and mushrooms
• meat/tomato sauce
• shredded cheddar and parm
• noodles
• last of the cottage cheese and mushrooms
• last of the meat sauce
• shredded cheddar and parm
6. Baked in 375 oven for 30-40 min
7. Let rest 10 min

Notes on this batch:

• Delicious.
• The pasta was as thin as I could make it rolling out with a water glass, but because it was thicker than usual, it was a bit firm. Rolling thinner would help(and would provide more noodles to separate sauce and cottage cheese).
• The top layer of shredded cheese was sparse and it would have done better with more cheese
• I'm pretty sure there's something about mixing raw eggs with cottage/ricotta cheese before baking but I didn't try it this time, but it would make it easier to spread. Maybe next time.
• This was WAY too much food for us. lol. With a side (so it doesn't look lonely on the plate) it could easily serve 8. 
• If serving for guests I'd up the ground beef to 2 lbs,  egg the cottage/ricotta cheese, go heavy on the shredded cheese on top, and serve with a light salad.

Photos: