• Fill a large stockpot with water and bring to a boil. Cook the lasagna noodles according to instructions ensuring they are cooked al dente. Do not overcook the noodles! Drain the noodles, rinse with cold water and set aside.

Lasagna Meat Sauce

• In a large saucepan or dutch oven, heat oil over medium heat. Sauté the onions, garlic, celery and carrot until softened. Stir in the tomato paste and allow to cook for 2 minutes. Add the ground beef and cook until browned and all the liquid has evaporated. (all up about 12 minutes)
• Stir in the Passata, basil, oregano and bay leaf and allow to simmer for a few minutes. Salt and pepper to taste.

Lasagna Cottage Cheese Mixture

• In a bowl, mix together the cottage cheese, eggs, chopped parsley and black pepper.

How to Make Lasagna

• Use a 13x9 or 11x13 inch baking dish to build your lasagna. Start with spreading 1 cup of your meat sauce across the base of the baking dish. Top with 3 pieces of cooked lasagna. Set aside 1 cup of meat sauce for the topping of the lasagna.
• Cover with ½ of the remaining meat sauce and spread evenly covering the noodles. Sprinkle with ½ the mozzarella cheese. Top with 3 pieces of cooked lasagna noodles. Spread the cottage cheese mixture evenly across the lasagna noodles. Top with 3 pieces of cooked lasagna noodles. Cover with remaining ½ of the meat sauce and spread evenly covering the noodles. Top with 3 pieces of cooked lasagna noodles. Cover with the 1 cup of meat sauce you set aside and sprinkle with the remaining mozzarella and parmesan cheese.
• RECAP: Bit of meat sauce > noodles > more meat sauce > mozzarella > noodles > cottage cheese > noodles > more meat sauce > noodles > bit of meat sauce > mozzarella > parmesan
• Preheat oven to 350F°/175C°
• Cover lasagna with foil and bake for 1 hour until heated through. Remove foil during the last 10 minutes of baking allowing the cheese to lightly brown. Let stand for 10-15 minutes before serving to allow the lasagna to set.