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Preheat oven to 350°. Heat olive oil in a large skillet over medium-high heat. Add onion, and saute about 5 minutes or until soft and translucent. Add beef, and cook, stirring until it crumbles and is no longer pink. Add sea salt and next 3 ingredients. Cook, stirring occasionally, 5 more minutes or until beef is cooked through. Add garlic, and cook 1 more minute. Add balsamic vinegar and wine, and cook about 1 minute or until slightly reduced. Add tomato; reduce heat to low. Cook 15 minutes, stirring occasionally, until sauce thickens. Stir in 1 1/2 tablespoons each fresh basil and oregano. Combine cottage cheese, ricotta, eggs, and remaining fresh herbs in a medium bowl; stir to combine. Spread 2 2/3 cups sauce in bottom of 13- x 9- x 2-inch baking dish. Place half of noodles over sauce, and sprinkle with half of mozzarella. Top with another 2 2/3 cups sauce, noodles, and cottage cheese mixture. Layer remaining mozzarella, 2 2/3 cups sauce, and Parmesan on top. Cover with foil, and bake at 350° for 50 minutes. Uncover and continue to bake 30 more minutes or until cheese browns slightly. Let stand 30 minutes before serving.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Record your recipes and experiments — organized cooking journal
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon