An easy take on a classic


Lean ground beef 1 pound
Spaghetti sauce 1 jar (32 ounce)
Cottage cheese 32 ounces
Mozzarella cheese 3 cups, shredded
Eggs 2
Parmesan cheese 1/2 cup, grated
Dried parsley 2 teaspoons
Salt and ground black pepper To taste
Lasagna noodles 9
Water 1/2 cup

15 minutes to prepare, 1 hour to cook, ready in 1 hour and 15 minutes

Lasagna is the most classic of meals to pre-cook in bulk so you’ll have enough dinners to last you for a week, or to shove in the freezer for a later date.

There are an infinite number of variations of lasagna recipes, so this recipe is not the be all and end all. It takes a couple of short cuts that you might not find in other recipes, but it still tastes perfectly delicious.

Step 1: Preheat your oven to 350 degrees.

Step 2: Brown the ground beef in a large skillet, over a medium heat.

Step 3: Drain the grease, and pour in your spaghetti sauce. Let that simmer for five minutes.

Step 4: Combine the cottage cheese, 2 cups of the mozzarella, the eggs, half of the Parmesan, the dried parsley, and your salt and pepper – that’s a lot of stuff, so a large bowl is recommended!

Step 5: Spread 3/4 cup of the beef and sauce sauce mix on the bottom of a 9×13 baking dish. Be sure to spread it evenly.

Step 6: Put three of the lasagna noodles – uncooked – on top of that.

Step 7: Then, spread 1 3/4 cup of that cheese that you mixed up evenly on top of the noodles.

Step 8: Then, start the process again, two more times – sauce; noodles; cheese – until all the ingredients have been used up.

Step 9: Top it with the remaining mozzarella and Parmesan.

Step 10: Pour the water around the edges of the dish, and cover it with aluminum foil.

Step 11: Put it in your preheated oven for 45 minutes.

Step 12: Take of the foil, then put it back in the oven for another ten minutes.

Step 13: Leave it to stand for 10 minutes before serving it up.

This seems fiddly and time-consuming to do, compared to other meals, but think about it – it’s really easy to freeze, so it can last for months!

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