Favorite Lasagna

I’ll start this post by mentioning that lasagna isn’t exactly my favorite dish of all time, but this recipe has made it’s way to the top of my “Favorite Lasagna” list (if such a list actually exists). I’ve even had someone tell me that this was the best lasagna they’ve ever had! Of course, you can decide that for yourself.

I’ll also admit, that while looking back through my photos, I realized that I have no pictures of any lasagnas (or casseroles for that matter) that I’ve ever made. I guess they’re not all that pretty looking, so I’ve never thought to take a picture of them. So I figured tomatoes are an ingredient, so tomatoes will have to do!

I hope that this recipe will make it to the top of your “Favorite Lasagna” list too!

Enjoy! ~ Kelly

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Favorite Lasagna

Yield: 8

Author: Kelly

Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour

My favorite lasagna, with layers of meat sauce and cheese.

Ingredients

• 1 (16 oz) package lasagna noodles
• 1 tbsp butter
• 1 lb ground beef
• 1 large onion, chopped
• 1 (28 oz) jar spaghetti sauce
• 2 cups (16 oz) cottage cheese
• 1 pint ricotta cheese
• 2 large eggs
• ¼ cup parmesan cheese, grated
• 1 ½ cup (12 oz) mozzarella cheese, shredded
• Italian seasoning, to taste
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 350 degrees F.
2. Fill a large pot with enough water to boil the lasagna noodles in. Bring to a boil. Boil the lasagna noodles according to the package instructions. Chop the onion while noodles are boiling. When noodles are done boiling, remove pot from heat. Drain noodles into a strainer and rinse with cold water. Place noodles back into the pot and toss in the butter to prevent from sticking.
3. To make the meat sauce, cook the ground beef in a large skillet over medium-high heat until browned. Drain any excess fat out of the pan, leaving about a tablespoon behind. Add the chopped onion to the beef and sauté until translucent. Salt and pepper to taste. (Note: If you removed too much fat and the beef starts to stick, add some olive oil into the pan.) Add the jar of spaghetti sauce to the meat mixture and stir in until warm.
4. To make the cheese filling, add the cottage cheese, ricotta, eggs, parmesan cheese, ½ cup mozzarella cheese, and Italian seasoning in a medium bowl. Stir to combine.
5. To assemble, spread a thin layer of meat sauce on the bottom of an ungreased 9x13 inch glass baking dish. Then layer the lasagna noodles, cheese filling, ½ cup mozzarella, and meat sauce in that order. Layer each 2 to 3 times, depending how many layers you want. You can comfortably layer each 2 times in a standard casserole dish or 3 layers in a deep casserole dish.
6. Cover the casserole dish with foil and bake for 45 minutes. Top the lasagna with the remaining ½ cup mozzarella and bake until the cheese is melted, about 10 to 15 minutes. It should be hot and bubbly when done. Let sit for a few minutes before serving.
7. Serve with a side salad and garlic bread.

Nutrition Facts

Calories

645

Fat

31 g

Sat. Fat

15 g

Carbs

53 g

Fiber

3 g

Net carbs

49 g

Sugar

7 g

Protein

39 g

Sodium

908 mg

Cholesterol

149 mg

*Nutritional information is estimated

https://kellyskitchenpa.com/recipes/favorite-lasagna

Lasagna, Tomato Sauce, Beef, Cheese

Casseroles