WHERE IS THE CHEESE DOUGH LASAGN?
4 ounces softened full-fat cream cheese
1 1/2 cups shredded, low-moisture, part-skim mozzarella cheese
two big eggs
1 teaspoon Italian seasoning
LASAgna FILLING
1/4 cup chopped onion
1 kilo of ground meat. I used lean ground meat.
1 cup marinara sauce (no added sugar)
1 teaspoon Italian seasoning
6 tablespoons ricotta cheese
1 cup partially skimmed shredded mozzarella cheese with low moisture content
INSTRUCTIONS:
Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 13 inch baking pan using parchment paper.
Combine all cheese dough ingredients in a food processor. Mix until well combined. It should have the consistency of a thick liquid. If you don’t have a food processor, you can combine by hand (see notes).
Fill the baking tray halfway with cheese dough. Spread the dough evenly all over the pan using a spatula.
Place in the center of the oven for 20 minutes or until the surface is no longer wet and hard to the touch.
Set the cheese noodles aside to cool. While the noodles are cooling, prepare your meat sauce.
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