Prep 0 mins
Cook 30 mins
This is my mother-in-law's lasagna recipe, and it has a really great flavor. This is a really good recipe that doesn't use some of the more expensive kinds of cheeses that many lasagna recipes call for. (The one change I've made is to use small pasta shells instead of the lasagna noodles, just because I think it's a bit quicker -- but it tastes great either way). I'm going to try making several batches of lasagna at once and freezing it for later.
- 1 lb small shell pasta, cooked, drained, and rinsed in cold water
- 1 lb ground beef
- 1 quart pasta sauce
- 1 lb cottage cheese
- 1⁄2 lb mozzarella cheese, grated
- parmesan cheese
- Preheat oven to 375 degrees. Cook ground beef until browned. Drain. Season with salt and pepper. Add pasta sauce. (I usually do this while the pasta is cooking.) Put a layer of pasta in a 9x9 pan. Top with ½ of the cottage cheese, ½ of the mozzarella cheese, and ½ the meat sauce. Sprinkle with Parmesan cheese. Repeat layers. Cook at 375° for 30 minutes.
I had made something similar to this before, and lost the recipe. This is a great, easy-ingredient recipe. I substituted the ground beef with a package of 1.25 lb extra-lean ground turkey (I don't use ground beef). Originally I used a 9x9 pan as the recipe calls for, but that was way too small. I put it in a regular 9x11 pan and that was much better. The smaller pan bubbled over and was too full. This is also easy to make and put in the fridge for heating up later, just make sure you add extra time in the oven to account for the refrigerated pan and contents. I added 15-25 mins. baking time and that seemed to be fine.