Monday, October 8, 2012


For the longest time, when I made lasagna it ended up as a soupy mess, even though it tasted good.  I have finally found a go-to lasagna recipe that works for our family.  It's adapted from the Easy Lasagna III from

10 oz. lasagna noodles (I use 14 Creamette lasagna noodles)
1 1/2 pounds lean ground beef
3 cups cottage cheese
2 eggs
1 tsp. garlic powder
2 T. dried parsley
Salt and pepper to taste
26 oz. jar of spaghetti sauce
2 cups mozzarella cheese
Parmesan cheese

Preheat oven to 375 degrees.

Bring a large pot of lightly salted water to a boil.  Add lasagna noodles and cook for 8-10 minutes or until al dente; drain.

In a skillet, brown ground beef.  Mix with spaghetti sauce.  In a separate bowl, using a fork, mix cottage cheese, eggs, garlic powder, parsley, salt and pepper.

In a 9 x 13 (I actually use my slightly bigger "lasagna pan") baking pan, layer noodles, ground beef mixture, cottage cheese mixture and 1 cup mozzarella cheese.  Two layers of each will fit.  Sprinkle with Parmesan cheese.  Cover with tin foil and bake for 30 minutes.  Remove tin foil the last 8 minutes of baking time. (I usually bake it for closer to 45 minutes, until the cheese is fully melted and starting to brown on top.)

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