Cottage Cheese, Parmesan cheese, and Mozzarella cheese make this Italian classic scrumptious! This is a recipe that I got from a Better Homes and Gardens "Italian Favorites" magazine. But it never seemed like I had enough meat sauce or cheese filling, so I made some of my own alterations and it is fantastic! Always a crowd pleaser.
lb Ground Beef
cloves of Garlic, minced
2- 26 oz jars of Red Pasta Sauce
tbsp. fresh Basil, or 1 tsp. Dried Basil
Italian Seasoning to taste
Egg, slightly beated
2- 24 oz tubs of Small Curd Cottage Cheese, well drained
c. grated Parmesan Cheese
No-Boil Lasagna Noodles
cups shredded Mozzarella Cheese
1. Preheat oven to 375 degrees. For the meat sauce: In a large saucepan, cook ground beef, onion and garlic until meat is brown and onion is tender. Drain off fat. Stir in pasta sauce, italian seasoning and basil. 2. For filling: Drain cottage cheese through a metal strainer, this prevents a soupy lasagna. In a medium bowl, combine egg, cottage cheese and Parmesan cheese. 3. Cover bottom of 9X13 and 8X8 pan with meat sauce. Top meat sauce with noodles. Cover noodles with cheese filling and top with mozzarella cheese and half of the remaining meat sauce. Repeat layers. So layers go... Meat Sauce, Noodles, Cheese Filling, Mozzarella, Meat Sauce. 4. Cover baking dish loosely with foil. Bake for 30-35 minutes or until heated through. Let stand for 10 minutes. If desired, sprinkle with additional Parmesan cheese and garnish with additional fresh basil. ~If you just want a 9X13 I would still do 3/4 of the totals on all the ingredients. I am a person that loves the innerds of the lasagna and you dont want it to be dry.