Shortcut Lasagna

Recipe by Tami.Ticker
READY IN: 1hr 5mins
SERVES: 2-4
YIELD: 6 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan, cook and stir meat, onion, salt and garlic powder until meat is brown and onion is tender. If meat created a lot of grease, you can drain. But it will be hard keeping all the onions, they get stuck in strainer.
  • Stir in Spaghetti sauce and simmer for 15mins, stirring occasionally.
  • Heat oven to 350 degrees.
  • Mix cottage cheese, parmesan cheese and parsley flakes together.
  • In an 11 x 7 ungreased baking dish (like a pyrex glass dish) cover the bottom with the 8 oz can of tomato sauce. This is to prevent the lasagna noodle from sticking and will also cook them.
  • Start placing the lasagna noodle on top for the sauce. You may need to "cut" the corners of the pasta to fit it in the pan. they should overlay a bit.
  • After your first layer of noodles add sauce, mozzarella cheese and cottage cheese mixture.
  • Repeat with the noodles now going in the opposite direction. (so horizontal first then the next layer Parallel).
  • Now you have 2 layers, add on more layer of noodle and top off with sauce and shredded cheese. you should have used most of the cottage cheese mixture on the first two layers.
  • Cover with tin-foil and bake 40 to 45 minutes
  • Let stand at room temperature for 10mins uncovered.
  • Cut into squares and enjoy!
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