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Heather and Bridget Kearney’s Lasagna
Adapted from Camp Mystic and former New York Times food editor Craig Claiborne
½ pound lean ground beef
2 Tablespoons olive oil
3 cups jarred tomato sauce (Heather and Bridget use Central Market Organic Marinara)
1 pound ricotta or cottage cheese (Heather and Bridget use a small container of cottage cheese and say that low-fat is okay)
1 egg, lightly beaten
1-pound package of lasagna
1 pound mozzarella cheese
1 cup or more grated Parmesan cheese
Shape the meat into marble-sized balls and brown in the olive oil. Add the tomato sauce and let simmer until ready to use; then strain out the meatballs.
Preheat the oven to 350. In a small bowl, mix the ricotta or cottage cheese together with the egg. In a baking dish about 2 inches deep, cover the bottom sparingly with tomato sauce and line the disk with a layer of lasagna. Dot with spoonfuls of the ricotta or cottage cheese, slivers of mozzarella and a little Parmesan. Spread with the sauce and add all the meatballs. Repeat with another layer of lasagna, sauce and cheeses.
Bake uncovered about 45 minutes. Cool slightly before serving. Serves 12.
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