The Pioneer Woman Cooks (60 page)

7. Retrieve fresh basil and flatleaf parsley from your garden, herb pots, or local grocery. I’ve been known to do all three, depending on what time of year it is and whether or not the moon is in the seventh house.

8. Cut the basil into a chiffonade by stacking leaves on top of one another and rolling them tightly, then cutting across.

9. Finely chop the parsley. Add half the herbs to the meat mixture and stir together.

10. In a medium bowl, combine the cottage cheese, eggs, ½ cup of the Parmesan cheese, and the other half of the herbs.

11. Stir together well.

Now let’s assemble the lasagna!

12. Begin by laying 4 lasagna noodles in the bottom of a deep rectangular baking pan. The noodles should slightly overlap.

13. Spoon half the cottage cheese mixture onto the noodles. Spread to distribute evenly.

14. Sprinkle half the mozzarella on top of the cottage cheese mixture.

15. Spoon just under half the meat mixture on top of the mozzarella. Spread evenly, being careful not to disrupt the layers below.

16. Now repeat the process, beginning with a layer of lasagna noodles…

17. Followed by the cottage cheese mixture…

18. Followed by the mozzarella…

19. Ending with a thick layer of meat mixture.

20. Sprinkle the remaining ½ cup Parmesan over the top.

Bake for 35 to 45 minutes, until the lasagna is hot and bubbly. Allow to stand 10 minutes before cutting into squares.