LASAGNA

Yummy, made with left over red sauce from my spaghetti. Just add a few new ingredients and you have an entirely different taste and dinner. This feeds a crowd.

Photo by Marinel W.

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound lean ground beef

  • 1

    32 ounce jar spaghetti sauce (or left over red sauce equaling the same amount)

  • 32

    ounces of cottage cheese

  • 3

    cups of shredded mozzarella cheese

  • 2

    eggs (lightly whisked)

  • 1/2

    cup Parmesan cheese

  • 2

    teaspoons dried parsley (fresh is also nice)

  • ground black pepper to taste

  • 9

    (no boil) lasagna noodles

  • 1/2

    cup water (more if it seems dry)

Directions

1. In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes 2. In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper. 3. To assemble, in the bottom of a 9 x 13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup of water to the edges of the pan. Cover with aluminum foil. 4. Bake in a preheated 350 degree oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

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