Thanks for the compliment on my cooking! By the way if you have cottage cheese available you can subsitute it for the ricotta cheese. I do it all time. And the last batch of lasagna I made I did not have the noodles so I used macaroni instead. It was OK in a pinch.

I will have to try the ricotta cheese recipe.

Love ya,
MOM

First, simmer milk and cream with very low heat. After warming cream and milk, add one lemon’s juice and salt.Mix. Simmer on low heat for 1 1/2 hours. (Don’t need to stir, low heat is very important)

After simmering for 1 1/2 hours, The cheese will lump together 20 or 30 minutes later, cheese and water will begin to separate. Place cheesecloth over a strainer, then pour cheese/water mixture through cheesecloth, catching the cheese lumps in cheesecloth. Tie cheesecloth with string with cheese lumps inside.

To harden cheese, place dish cloth on plate, then place cheesecloth with cheese, tied, on dish. Place in refrigerator for 4 or 5 hours.
Cheese cooled after 6 hours*

We didn’t harden the cheese this long. It was in the fridge for 1.5 hours and was fine to mix and work with. If you harden for the full time, you can keep extra hardened cheese by placing them in a jar filled with olive oil. Cut the cheese with a hot knife, add herbs.
See picture

Ingredients:
15 oz of ricotta cheese* (See below)
1 egg, slightly beaten
1 cup grated Parmesan cheese
Meat sauce * (See below)
16 oz of lasagna noodles, slightly cooked, drained
12 oz mozzarella cheese
3 cloves garlic, minced
1 cup onion
1 pound ground beef (500 g)
1/2 cup parsley (optional)
2 cans of whole tomatoes (28 oz cans each)
1/2 can of tomato paste
Basil
Oregano
Sal,
Pepper
Sugar

Prep time: It’s going to take a while if you need to make the cheese. Depending on what you need, 3-4 hours?

Meat sauce:
In a large pan or bowl, add 2 tablespoons of oil. Set to medium heat. Add 1 pound of ground beef (500 g), 1 cup chopped onion, 3 cloves of minced garlic,1/2 cup parsley. Stir frequently until meat browns. In blender, add 2 cans of tomatoes,cover and blend until finely chopped. Add this to beef mixture. Add (6 oz) tomato paste,2 teaspoons sugar,2 teaspoons dried basil, 1 1/2 teaspoons salt, 1 teaspoon oregano leaves, 1/4 to 1/2 teaspoon of pepper (to taste). Bring meat sauce to a boil. Reduce to simmer, stir occasionally Cook meat sauce for 45 minutes.

In bowl stir together ricotta cheese, egg, and 3/4 cup of the Parmesan cheese. In a large deep baking pan, spread 1 1/2 cups of the meat sauce on bottom of pan. Layer 1/3 of the lasagna noodles on top. Then add a layer of 1/2 ricotta cheese mixture, and 1/3 of the mozzarella cheese. Repeat once. Top with the remaining noodles with sauce and mozzarella cheese and Parmesan cheese. Bake at 350 degrees F ( 180 Celsius) for 50 minutes, or until bubbly.

Cheese recipe: See below

You can also use the ricotta to make cheesecake, cheese blintzes — and I’ve made good ravioli from it using mandu wrappers.