Lasagna with cottage cheese and hard cheeseVIEW ALL POSTS
Amazing and innovative lasagna recipe with cottage cheese that will wow everyone who tastes it. Try it now!
We want to share a recipe that we love very much - an adored curd lasagna. This invention is not a real lasagna, prepared according to all the rules, but it is tasty, easy to prepare, and the ingredients are perfectly combined: cottage cheese, cheese, sour cream, and the actual lasagna sheets (preferably from egg). For all lovers of savory dumplings with cottage cheese and Bulgarian bannits!
For a long time, I pre-boiled dry lasagna sheets before baking, it took a lot of time and was very inconvenient, but once, I used dry, uncooked sheets, added more water to the filling, and voila - it turned out to be a wonderful lasagna, with elastic layers that were well-cooked during baking in the oven.
In order for the sheets to cook as needed and to avoid dry edges, you must adhere to the following principles:
1. The proportion is important: for 200g of uncooked sheets, add 250ml of water + 200ml of sour cream to the filling. This is exactly what is needed so that the sheets can be saturated with liquid and cook.
The cottage cheese also contains liquid, we do not take it into account, the juiciness of the cottage cheese is the juiciness of the filling as a whole.
2. Dry sheets should be well covered with damp filling, pay particular attention to the edges.
3. Sheets of lasagna, if possible, should contain egg, they are much tastier than usual.
For 8 servings:
- 12 pcs. dry sheets of lasagna (preferably egg) (total weight about 200g)
- 700 g cottage cheese 9% fat
- 300 g hard cheese
- 200 g + 50 g sour cream 20% fat
- 250ml water
- 2 tbsp vegetable oil
- 0.5 tsp salt
1. Grate the cheese.
Divide into 2 parts: add about 250 g to the filling, 50 g - set aside for sprinkling on the last layer.
2. Prepare the curd filling
Combine the curd with a larger portion of cheese, add 200 ml of sour cream (additionally, 50 ml of sour cream will be needed to spread the mold).
3. Add 0.5 tsp salt and 200 ml of water.
How to calculate the filling liquid?
For 200 g of dry sheets of lasagna, you will need 250 ml of water and 200 ml of sour cream. Then the lasagna sheets will cook well and the lasagna will be juicy.
4. Mix well.
The filling is ready.
5. Turn on the oven at 200C.
Lubricate the form with vegetable oil.
Cover the bottom with a thin layer of sour cream (50 ml).
This point is important because lasagna sheets without sour cream may stick to the bottom when baked.
6. Lay the sheets.
We spread dry lasagna sheets in one layer, with small intervals of 3-5 mm. When cooked, the sheets will become saturated with liquid and enlarge.
Do not overlap the sheets, otherwise, the lasagna will be very floury and more pie-like.
7. Spread 1/4 of the filling evenly.
Pay attention to the edges, they need to be covered with the filling to cook well.
8. Spread the second layer of sheets.
And again 1/4 of the filling. We alternate layers and filling. There should be 4 layers of sheets in total.
9. Put the filling on the last layer.
Put the filling on the last layer, sprinkle with the set-aside cheese (50g).
We bake in an oven well preheated to 200C for 35 minutes.
Let cool slightly and cut into portions. Bon Appetit!