Cottage cheese lasagna with tomato sauce

Ingredients

• 200 g of tomato paste
• 120 ml of water
• 2 cloves of garlic, crushed
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of oregano
• 500 g of cottage cheese
• 2 eggs
• 1 tablespoon of chopped parsley
• 200 g of hard, yellow cheese, sliced
• Large lasagna sheets, in sufficient quantity for a 25 x 20 cm dish.

Cook the lasagna sheets in boiling, salted water until they are tender.

Prepare the sauce: mix the tomato paste with the water, garlic, salt, pepper, and oregano.

Prepare the cheese filling: mix the cottage cheese, eggs, parsley, pepper, and salt, then taste and adjust the seasoning as needed.

Drain the lasagna sheets, rinse them under cold water, then rinse again.

Arrange the leaves in a rectangular dish that is 25 x 20 cm in size.

Spread a layer of cheese mixture, then add half of the tomato sauce.

Start over with the diapers.

Finish with a layer of leaves, cheese, sauce, and slices of hard cheese.

Bake in a preheated oven at 175 °C for approximately 30 minutes, then let it rest for 10 minutes before serving.