Shelly's Lasagna

"This is a HUGE batch of lasagne. I have experimented over the years with different methods and this one is the best I have found. It's easy and fairly simple and I love the combination of the tastes of Ricotta and Cottage cheese. I just don't like the lumps in the Cottage Cheese. Using dry noodles also speeds things up. I get RAVE reviews every time I make it."
 
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photo by ShellyOB photo by ShellyOB
photo by ShellyOB
Ready In:
1hr 30mins
Ingredients:
13
Serves:
16
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ingredients

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directions

  • Brown ground beef, stirring till no large lumps remain.
  • Push meat to sides of pan and let water cook away until water has evaporated.
  • While there is still water in the pan, pour in dried onion flakes.
  • When water is gone and only grease remains, stir and then drain the meat through a colander.
  • Add remaining spices and stir.
  • Then add the spaghetti sauce and let simmer.
  • While sauce is simmering, combine Cottage Cheese and Ricotta Cheese in mixing bowl.
  • Beat together with a mixer until smooth.
  • (At this point you can put the baby spinach in a food processor and chop finely and add to cheese mixture, if desired) Once sauce has simmered 15 to 20 minutes, gather cheese mixture, sauce, noodles and Mozzarella and Parmesan cheeses.
  • Pour a layer of sauce into 13 x 9 inch baking pan or casserole dish.
  • Using DRY noodles, spread the Cottage and Ricotta cheese mixture on each noodle and place in pan side by side.
  • Then pour a layer of sauce over the cheese.
  • Sprinkle with Parmesan to cover and then add a thick layer of shredded mozzarella.
  • Repeat until there are 3 layers of each.
  • (Note: When using dry noodles sauce should be a bit more thin than if using cooked noodles. The dry noodles will absorb the liquid and cook along with the rest) Cook in preheated oven at 350 degrees for 40- 45 minutes.
  • Keep covered loosely with aluminum foil for the first 30- 35 minutes so cheese doesn't brown too much.
  • Once it has baked, remove from oven and let sit for 10 minutes to make cutting easier.

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Reviews

  1. My husband found this recipe here and made it for dinner last night. I HATE lasagna but this recipe has changed my mind!!!
     
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RECIPE SUBMITTED BY

I spent 20 years in the US Navy, four of them in Italy. It was there I developed a passion for Italian food (and gained 30 pounds). All the recipes I make, I have to admit, I never measure ANYTHING. I just pour stuff in until it looks right. I have a few favorite recipes (one of which is my lasagne) and rarely use a cookbook anymore.
 
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