Recipe by Meghan Williams
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.
Top Review by Iowahorse
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!
- 1 -1 1⁄2 lb ground beef (and seasonings, salt, Lawry's, onion powder, minced onions, to taste)
- 10 -14 uncooked lasagna noodles (almost one whole box)
- 1 (3 lb) jartraditional Prego spaghetti sauce
- 1⁄4 cup ketchup
- brown sugar (to taste)
- lawry seasoning salt (to taste)
- salt (to taste)
- onion powder (to taste)
- 8 ounces shredded mozzarella cheese
- 8 ounces shredded colby-monterey jack cheese
- 10 ounces small curd cottage cheese or 10 ounces ricotta cheese
- 1⁄2 cup parmesan cheese
Directions See How It's Made
- Brown beef with seasonings, breaking into small pieces, and drain when done Add all but 1/2 cup of the Prego.
- Add ketchup.
- Add brown sugar and other seasonings.
- Let sauce simmer as you begin putting the lasagna together.
- Put remaining Prego on bottom of pan.
- Line pan with lasagna noodles (about 5).
- Evenly coat cottage cheese on noodles.
- Evenly coat cottage cheese with colby/jack cheese.
- Pat down the ingredients in the pan.
- Add half the sauce, spreading evenly.
- Do another layer of noodles and press down again.
- Add remain sauce.
- Sprinkle 1/4 cup parmesan cheese on top.
- Cover with foil.
- Cook for 1 hour on 350.
- Remove foil.
- Add mozzarella cheese and remaining 1/4 cup parmesan.
- Turn oven to broil and keep door open.
- Watch cheese melt and remove from oven when lightly brown and bubbly.