Recipe: Lasagna
Growing up Lasagna was one of my favorite meals. I didn’t realize that there was so many varieties of Lasagna recipes until I was cooking more on my own! This recipe is an adapted version from the one that my Grandma and Mom use. The main difference is that I use uncooked noodles which helps save me time and extra clean up. I will often make this meal to deliver to someone who has had surgery or a new baby or to put the extra casserole in the freezer for a later date since it is an easy one to double! 🙂
Lasagna:
- 1 pound lean Ground Beef
- 1/2 chopped Onion
- 1 (28 ounces) jar Spaghetti Sauce
- 1 (16 ounces) container Cottage Cheese
- 1 cup shredded Parmesan Cheese
- 1 Egg
- 1 (16 ounces) box Lasagna Noodles
- 1 (8 ounces) shredded Mozzarella Cheese
In a large pan cook the ground beef, drain the excess oil. Add the onions and cook until the onions are transparent. Stir in the pasta sauce and heat until bubbly. In large bowl combine Cottage Cheese, Parmesan Cheese, and Egg. Spread a thin layer of meat sauce in the bottom of a 13 x 9 pyrex dish. Place a layer of uncooked lasagna noodles, a layer of cheese mixture, 1/3 cup shredded mozzarella cheese, and meat sauce. Continue layering until all ingredients are used (reserve 1 cup shredded cheese). Bake covered at 350 degrees for 1 hour. Uncover and put the remaining mozzarella cheese over the top and bake for an additional 10 minutes or until the cheese begins to darken.
