Total Time
1hr 24mins
Prep 20 mins
Cook 1 hr 4 mins

Very easy, flavorful lasagna - a real crowd pleaser! Great for leftovers because it tastes even better the next day - as a matter of fact, you can make it ahead of time and just reheat it. You can also substitute the beef with ground turkey and go with low-fat cheeses - still tastes great.

Ingredients Nutrition


  1. Brown beef with seasonings, breaking into small pieces, and drain when done Add all but 1/2 cup of the Prego.
  2. Add ketchup.
  3. Add brown sugar and other seasonings.
  4. Let sauce simmer as you begin putting the lasagna together.
  5. Put remaining Prego on bottom of pan.
  6. Line pan with lasagna noodles (about 5).
  7. Evenly coat cottage cheese on noodles.
  8. Evenly coat cottage cheese with colby/jack cheese.
  9. Pat down the ingredients in the pan.
  10. Add half the sauce, spreading evenly.
  11. Do another layer of noodles and press down again.
  12. Add remain sauce.
  13. Sprinkle 1/4 cup parmesan cheese on top.
  14. Cover with foil.
  15. Cook for 1 hour on 350.
  16. Remove foil.
  17. Add mozzarella cheese and remaining 1/4 cup parmesan.
  18. Turn oven to broil and keep door open.
  19. Watch cheese melt and remove from oven when lightly brown and bubbly.
  20. Enjoy!
Most Helpful

Pretty darn good. A bit diff from what I'm used to, but very good. When I took it out of the oven it looked a bit runny, but I covered it with foil (Very Loosely) and let it set for 5 min the took the foil off and let it rest for 15 min. It set up nicely and tasted great. TY!

Iowahorse March 18, 2010

I prepared it in the morning before I left to work and put it in the fridge. Hubby then put it in the oven 6 hours later and called to say it was very good. I came home and tried it and he was right. It was even better then the way I used to always prepare it. I think I found a new recipe for lasagna. Thanks Meg

sosiboys September 10, 2007

I wanted to try this because it had colby-monterey cheese in it, plus the brown sugar and seasonings were ones I really like. The problem is, I ended up adding way too much salt. I need more general measurements of the minimum amount of spices needed, and then I can safely add more from there without having to worry about going too over the top.

Laura O. September 07, 2007