Total Time
1hr 30mins
Prep 10 mins
Cook 1 hr 20 mins

This is a great make ahead, no boil lasagna. I've tried it at high altitude and low, ahead of time or that day. I've served as is, or added a layer of torn up spinach and pesto leaves on top of the cheese layers. For a wedding, I once made 3 pans of this. It's great!

Ingredients Nutrition


  1. Brown the beef and garlic in a skillet.
  2. Drain.
  3. Add spaghetti sauce; heat on low.
  4. While meat sauce is heating, mix the cottage cheese, ricotta, mozzarella, egg, and 1/2 cup of the parmesan.
  5. Spread 1 1/2 cups of the meat sauce in the bottom of a 9x13 pan.
  6. Put a layer of noodles over the sauce, so that none overlap.
  7. If you have to break a noodle to fill in gaps over 1/2 inch, that's okay.
  8. Put a layer of cheese mix over the noodles.
  9. Add about 1/2 of the remaining meat sauce; spread over cheese.
  10. Repeat layers.
  11. End with cheese on top; put remaining parmesan on top of the other chesse.
  12. Pour 1 cup of water around inside edges of the pan, and cover with foil.
  13. **Bake in a 350 oven for 1 hour, then uncover and bake 15 minutes more.
  14. Take from oven and let cool about 10 minutes before serving.
  15. Can be refrigerated up to 48 hours at this point.
Most Helpful

Wildheart, this is one of the very best lasagna recipes I ever made. I used all ricotta, no cottage cheese. I had to hold it overnight and baked it the next day. It was perfect: good texture, good flavor. A nice solid easy-to-cut lasagna. Thanks for sharing....Janet

Jezski January 24, 2008

This is so good and so easy.I will definitely be making this again.

basima04 January 02, 2008