Recipe by wisewoman83
The secret ingredient in this lasagna is the brown sugar in the sauce. It gives it such a savory taste! I also really like using cottage cheese instead of the traditional ricotta — it's more moist, tastes delicious, and is also cheaper. This lasagna is very saucy and can be soupy the day it's made (especially if you are using a smaller pan with 12 noodles instead of 15). It still tastes great though. By the second day the noodles will suck up the excess sauce but leave enough so that this lasagna never gets dried out (I can't stand dry lasagna). Hope you enjoy it as much as my husband does!
- 12 -15 lasagna noodles (depending on pan size)
- 1 -1 1⁄2 lb ground meat
- 1 large onion, diced
- 1 -2 teaspoon of minced garlic (optional)
- 91 ounces spaghetti sauce (I like the big Prego 67 oz. jars with the addition of a 24-oz. jar)
- 1⁄2 cup brown sugar (more or less to taste)
- 2 eggs
- 4 cups shredded mozzarella cheese, divided into 3 and 1
- 1 (24 ounce) container cottage cheese
- parsley, to sprinkle on top (optional)
Directions See How It's Made
- Boil the lasagna noodles until done; rinse.
- Brown the ground meat, onion, and garlic; drain fat.
- In a large bowl, mix the spaghetti sauce and brown sugar.
- In another bowl, mix the eggs, 3 cups of mozzarella, and cottage cheese.
- Preheat oven to 350.
- In a large, deep casserole dish, start layering your lasagna. Start with sauce, then noodles, then half the meat, more sauce to cover the meat, and half the cheese mixture. Repeat. You will end with the third layer of noodles covered in the last of the sauce. Be generous with the sauce even if it seems to be getting soupy; the noodles are going to suck it all up.
- Cover with foil (shiny side in) and bake at 350 for 45 minutes.
- Remove foil cover and spread the remaining mozzarella cheese on top. Sprinkle with parsley for color.
- Bake uncovered for another 10 minutes or until cheese is completely melted.
- Let cool for at least 10 minutes before serving.