Pull together a delicious, home-cooked meal for less than $1.00 per serving. This time-tested lasagna recipe brings a touch of old Italy to your dinner table.
- 1 package Lasagna Noodles
- 2 24 oz. cans Pasta Sauce traditional flavor is best
- 1 24 oz. container Small Curd Cottage Cheese
- 1 pound Ground Beef 90% lean works best
- 1/2 pound Mild Sausage can also use Italian sausage
- 1 32 oz. package Shredded Mozzarella you can shred your own but it takes forever
- 1 tbsp Garlic Power
- 1 tbsp Italian Seasoning
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 container Grated Parmesan can use real cheese, too.
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Fill large pot with water. When it reaches a hard boil, add a little salt or oil and noodles.
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Brown ground beef and drain.
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Empty both cans of pasta sauce into a large bowl.
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Add ground beef and mix together.
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Add seasonings to cottage cheese and mix together thoroughly.
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You should have enough for two big pans of lasagna. I will sometimes freeze one, and then thaw and bake later.
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Cover bottom of pan with ground beef/pasta sauce mixture.
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Add one layer of cooked noodles, laid out side by side. It's okay if they overlap some.
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Add more meat sauce and spread to completely cover the edges of pasta.
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Put three dollops (about a heaping tablespoon each) of cottage cheese mixture on top. Swirl the spoon and mix it throughout the meat sauce.
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Sprinkle Parmesan on top of entire pan (you can't go wrong here - a little or a lot).
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Cover with Mozzarella cheese.
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Time for another layer - noodles, sauce, cottage cheese, Parm, and Mozz.
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Repeat until you reach the top of the pan.
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Oven on 350 degrees Fahrenheit. You don't have to pre-heat, but you can. If you don't pre-heat add 5-10 minutes to cooking time.
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Place in oven and bake for 35 minutes.
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Let rest 15 minutes before serving.