Tried & True Lasagna
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
- 9 -12 lasagna noodles, cooked & held in cool water
- 1 1⁄2 lbs ground meat (beef, Ital. sausage, turkey, venison)
- 1 (28 ounce) can spaghetti sauce
- 1 (10 ounce) can tomato soup
- 2 teaspoons garlic powder
- 1 tablespoon oregano
- 1 tablespoon parsley
- 1 tablespoon basil
- 2 cups cottage cheese
- 1⁄2 cup parmesan cheese, grated
- 3 cups mozzarella cheese, grated (divided)
- 1⁄2 cup parmesan cheese (topping)
- 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!
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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!
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!
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