2 packages of Master Chef medium noodles
2 cans of Master Chef thinly sliced tomatoes
3 tablespoons tomato paste
2 cups (500 grams) cottage cheese 5%
200 grams ricotta cheese
250 grams grated kashkaval cheese
10 basil leaves, coarsely chopped
2 eggs
Salt and pepper
Nutmeg (optional)
For coating:
1 container (250 ml) sweet cream
1 egg
100 grams finely grated Parmesan cheese
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To serve:
Basil leaves
1. Cook the noodles according to the manufacturer's instructions until almost done. Drain.
2. Preheat oven to 180 degrees.
3. Prepare the tomato sauce: In a large bowl, mix the canned tomatoes (keep 4 tablespoons aside), the puree, salt and pepper, and chopped basil leaves.
4. In a separate bowl, prepare the cheese sauce: mix cottage cheese, ricotta, kashkaval (set aside 4 tablespoons), eggs, salt and pepper, and nutmeg.
5. In a separate bowl, mix the sweet cream with the egg.
6. Assemble the lasagna:
a. Pour the 4 tablespoons of tomatoes we kept aside into the bottom of the pan and spread evenly.
b. Arrange an even layer of noodles (about 1/3 of the prepared noodles) on top.
c. Pour over 1/3 of the cheese sauce and 1/3 of the tomato sauce.
d. Repeat the order: noodles, cheese and tomatoes two more times.
e. Pour the sweet cream with the egg over the last layer of tomato sauce.
f. Generously sprinkle with Parmesan.
7. Bake for about 30 minutes or until the lasagna is golden brown.
8. Sprinkle over the basil leaves and serve immediately.
