Preparation time: 25 min
Cooking time: 1 hr
Easy - for beginners
I had nothing in the fridge so made this simple lasagne thinking it was going to be a flop. Turned out, this was maybe the best lasagne I've ever made. No need to pre-cook noodles with this recipe. (9x9" lasagna: suitable for 2, with leftovers)
Heat large saucepan over medium heat. Saute onion and garlic in olive oil until onion is translucent (3-5 minutes). Add tomatoes, carrot, oregano, basil, red pepper flakes, salt, pepper, sugar and water. Bring to a boil. Reduce heat and let simmer, covered for 20 minutes.
For cheese mixture, combine cottage cheese, egg, 3/4 cup parm. cheese, 1/4 cup mozz. cheese, nutmeg, salt and pepper. Reserve remaining 1/4 cup parm. cheese and 3/4 cup mozz. cheese for top of lasagna.
Place small amount of red sauce in bottom of 9x9" pan. Place one layer of noodles. Continue layering in this order: 1/2 of the red sauce, noodles, all of the cottage cheese mixture, noodles, topping with remaining 1/2 of the red sauce.
Bake foil covered dish for 45 minutes at 375 F. Remove foil and top with 1/4 cup parm. cheese and 3/4 cup mozz. cheese. Return to oven uncovered for 15 minutes. Let stand for 10-15 minutes before serving.