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