Cheesy Meat Lasagna

READY IN: 40mins
SERVES: 8-10


  • 9
    lasagna noodles, shells (cooked according to package directions)
  • Combine
  • 1 12
    lbs ground beef (I use chuck)
  • salt (season to taste)
  • garlic salt
  • 12
    onion (sauteed, can use other vegs. like mushrooms, peppers, etc)
  • 1
    (1 1/3 kg) jar pasta sauce (I use 2lb 13oz jar of Ragu Traditional)
  • Blend Together
  • 16
    ounces cottage cheese (can also use ricotta)
  • 1
    egg (slightly beaten with fork)
  • 2
    cups cheese (mozzarella or Italian blend works good)
  • salt (lightly)
  • Top
  • 2
    cups cheese (mozzarella or Italian blend to top)


  • Preheat oven to 350°F
  • Boil and cook shells as directed
  • Brown ground beef, season, and drain grease (reserve 1 tsp).
  • Saute onions (or other vegetables in same pan using approx 1 tsp reserved grease -- add more if needed or use butter or other oil).
  • combine ground beef, onions, and pasta sauce in same pan. cover and simmer on low while you prepare the rest of the meal. Stir occasionally.
  • Mix cottage cheese, egg, then salt and pepper lightly. Mix well and add 2 cups cheese. Mix again.
  • Spray a 13x9 inch baking pan and begin to layer in order -- shells, cottage cheese mix, meat sauce (repeat 3 times) and finish off by topping 1-2 cups mozzarella or Italian blend cheese onto lasagna.
  • Bake for 20-30 minutes uncovered or until cheese is melted to your preference. I like to sprinkle an Italian blend seasoning or crushed red pepper on our individual servings. We serve this with garlic bread and a salad.
  • Let stand approximately 20 minutes before cutting/serving (to set up or else it is too saucy). I use this time to make the salad and toast the garlic bread. This meal tastes even better the next day!