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.
Combine onion and ground beef in a large skillet. Cook the meat over medium heat until it is browned.
Remove excess oil from the pan.
Combine Italian seasoning and marinara sauce in a mixing bowl. Reduce heat to low and continue cooking for about 3 minutes.
LASAgna ASSEMBLY:
Divide the cheese dough equally into three. Slices should fit in an 8×4-inch loaf pan. (See the photo in the article for reference)
Coat the bottom of an 8 x 4-inch loaf pan with a thin coating of beef sauce. Place the first layer of noodles on top of the meat sauce.
Spread 1/3 of the remaining beef sauce over the first layer of noodles. Spread 3 tablespoons of ricotta cheese on top. Sprinkle with 1/4 cup mozzarella cheese.
Top with remaining noodles, meat sauce, ricotta and mozzarella cheese.
Add another noodle. Finish with remaining meat sauce. Finish with remaining mozzarella cheese. Season the cheese with a pinch of dried herb seasoning, if desired. I like to add a finely crumbled pinch of dried thyme to the cheese.

Bake the lasagna in the middle of the oven at 350F for about 20 minutes. Set your oven to a low simmer (after 20 minutes of baking) and wait about 2 minutes for the cheese foam and fluff to give some color to the top cheese layer.

Let the lasagna cool slightly before cutting and serving. Before serving, add finely chopped fresh basil, thyme and parsley, as well as freshly grated parmesan cheese if desired.
NOTES:
I prefer to make the cheese dough in a food processor. If you don’t have a food processor, you can do it by hand, but you need to finely chop the grated cheese so that it looks like it came out of the food processor. To start, beat softened cream cheese until smooth. Beat the eggs. Add mozzarella cheese and Italian seasoning and mix well. Pour into prepared baking dish.
Use your preferred mozzarella cheese for the filling, but prepare the cheese dough with a low-moisture portion without oil.

To prepare the filling, I bought low-sugar marinara pasta sauce. Muir Glen and Rao’s are two brands that provide this.