Tried & True Lasagna

Recipe by Debber
READY IN: 1hr 45mins
SERVES: 8-10
YIELD: 1 13x9 pan




  • 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!