Classic Italian Lasagna

1.Preheat the oven to 375°F (190°C).

2.In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Season with salt and pepper.

3.In a mixing bowl, combine cottage cheese, beaten eggs, and flour. Mix until smooth and set aside.

4.In a separate bowl, mix the béchamel sauce with the Bovril (chicken broth) for added flavor. Stir in the green pesto until well combined.

5.Spread a thin layer of meat sauce at the bottom of a 9x13 inch baking dish to prevent sticking.

6.Layer 4 sheets of dry lasagna pasta over the meat sauce, ensuring they do not overlap. Spread half of the cottage cheese mixture over the pasta, followed by a third of the béchamel sauce.

7.Add another layer of meat sauce, then sprinkle with half of the Italian cheese mix and a third of the Parmesan cheese. Repeat the layering process with another 4 sheets of pasta, remaining cottage cheese mixture, and another third of the béchamel sauce.

8.Top with the remaining meat sauce, followed by the last layer of pasta. Pour the remaining béchamel sauce over the top and sprinkle with cheddar cheese, remaining Parmesan, and breadcrumbs for a crispy topping.

9.Dot the top with butter and cover the baking dish with aluminum foil.

10.Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and bubbly.

11.Let the lasagna rest for 10 minutes before slicing. Garnish with chopped parsley before serving.