World's Laziest Lasagna

wildheart's Note:

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!

• Total Time: 1 hrs 30 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Servings: 9

• 1 lb ground beef
• 1 (32 ounce) canspaghetti sauce or 1 (32 ounce) jar spaghetti sauce
• ½ teaspoon diced garlic
• 1 lb fat-free cottage cheese or 1 lb low fat cottage cheese
• 8 ounces low-fat ricotta cheese
• 12 ounces grated mozzarella cheese
• 1 egg
• 1 cup grated parmesan cheese
• 1 cup water
• 8 -10 uncooked lasagna noodles

Directions:

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.

Reviews

[Jezski]

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

[basima04]

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