Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Cook the
Ground Beef (455 g)
in a large skillet over medium high heat until partially done, then add the minced
Garlic (4 cloves)
, diced
Carrots (110 g)
,
Radishes (90 g)
,
Celery (110 g)
and chopped
Kale (75 g)
. Cook for 5-10 minutes.
Step 3
Add kale and wilt down for about 5 minutes. Add
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Ground Nutmeg (1 pinch)
. Taste and adjust seasoning. Remove from heat and cover to keep warm.
Step 4
Mix together
Cottage Cheese (455 g)
,
Greek Yogurt (120 g)
,
Mozzarella Cheese (170 g)
, reserving the rest for later,
Parmesan Cheese (45 g)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
for the cheese filling.
Step 5
Combine the
Dried Oregano (2 g)
,
Dried Thyme (1 g)
,
Dried Parsley (as needed)
,
Dried Basil (1 g)
and
Dried Rosemary (as needed)
together in a mortar and pestle, them crush them together into a fine mix.
Step 6
Combine the
Tomato Sauce (1.2 kg)
, crushed herbs and
Balsamic Vinegar (15 mL)
together and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
to make the tomato sauce.
Step 7
Grease two 8x8 inch pans or one 9x13 inch pan. Spoon a bit of sauce into the bottom of the pan and top with two pasta sheets from the
No-Boil Lasagna Noodles (255 g)
box.
Step 8
Top pasta with meat and vegetable filling, then with cheese mixture, and more sauce. Repeat three more times, topping the last set of noodles with lots of sauce and the
Mozzarella Cheese (115 g)
.
Step 9
Bake covered for 30 minutes, then uncovered for 30-40 minutes more.
Step 10
Let stand 10 minutes before serving.
