Tried & True Lasagna

Tried & True Lasagna created by Redsie

This is THE ONE every bride should have in her recipe box; it is the way to the groom's heart as well as the in-laws! Not soupy or pathetic, but hearty and "come hither!" Plan to bring an empty pan home if you take this to the church potluck!

Ready In:
1hr 45mins
Serves:
Yields:
Units:

ingredients

directions

  • Cook the pasta and hold in a pot of lukewarm water; set aside.
  • Brown the meat, then add sauce, soup, seasonings; let simmer for a few minutes to meld the flavors. Feel free to add some water to keep the sauce "loose" --
  • In a small bowl, mix cottage cheese and parmesan cheese; set aside.
  • Preheat oven to 350.
  • Layer in pan in the following order --
  • Three to four noodles, HALF the meat sauce.
  • Three to four noodles, half the cottage-parmesan cheese (spread dollops out evenly).
  • Three to four noodles, sprinkle two cups of mozzarella cheese.
  • Three to four noodles, remaining meat, cottage-parmesan cheese, mozzarella cheese.
  • Finish with remaining parmesan.
  • Pop in the oven for 60 minutes; let stand 10-15 minutes before serving (easier to cut and serve).
  • NO COOK NOODLE METHOD: Leave lasagna uncooked; use same number of noodles, just spread them out so they are evenly distributed in their layers. When all layers are in the pan, pour in about 1/2 to 3/4 cup very HOT water around edges. Cover pan TIGHTLY with foil to create a steamy environment. Check the noodles after 1 hr 15 minutes; if soft, remove foil completely (you might want to add a bit extra cheese at this point), pop back in the oven for another 5-10 minutes to get golden brown and bubbly.
  • NOTE: use any combination of meat or all of one kind--whatever you like!
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Debber
Contributor
@Debber
Contributor
"This is THE ONE every bride should have in her recipe box; it is the way to the groom's heart as well as the in-laws! Not soupy or pathetic, but hearty and "come hither!" Plan to bring an empty pan home if you take this to the church potluck!"

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. forthefunofit
    Easy recipe that is quite filling. I used ricotta and a green pepper and mushroom spaghetti sauce. Thank you for posting.
  2. Sarah H.
    I thought the lasagna was ok. I am not used to the taste of tomato soup in my lasagna and would probably prefer to do without it. I will say that it was a great consistency.
  3. fisher.263
    I took the reviews to heart and made it for a potluck. It was a hit! I used half hot sausage and half ground round for the meat. As for the size of the pan, most 13x9 pans seem to be 2" high. I found a disposable one that was 2 3/4" high--perfect fit for all the layers with a little room left at the top. Thanks, Debber!
  4. keather
    What a wonderful recipe. I served it when my father-in-law came to visit and he was very impressed. My husband (funny enough) announced that it was the best lasagna he'd ever had. I used riccota instead of cottage cheese. I think your layering technique is key for this recipe, you get a nice even bite of all ingredients instead of a mouth full of one or two. Thank you for sharing, you've made me a star in my family's eyes!
  5. melandtimgoeck
    The best lasagna I ever had! I couldn't make all the layers; my pan wasn't high enough I guess. I used 20 oz. of spaghetti sauce and that was plenty. I almost wonder if 28 oz. was a typo. I used the no bake noodle method; there was so much sauce I didn't bother adding water and it still turned out perfect. I used Ricotta cheese instaed of cottage and added turkey pepperoni. YUMMY
Advertisement

Find More Recipes