• Lasagna noodles (uncooked)
  • 1 can tomato sauce
  • 1.5 tsp Italian seasoning
  • 1 cup mozzarella cheese
  • Meat filling:
  • 1.5 pounds ground beef
  • 5 cloves garlic (minced or pressed)
  • 2 tsp onion powder
  • Salt and pepper to taste
  • Red pepper flakes to taste
  • 1 jar spaghetti sauce
  • Cheese filling:
  • 1 (24 oz) container cottage cheese
  • 1 cup mozzarella cheese
  • 1/3 cup Parmesan cheese
  • 2 eggs (slightly beaten)
  • 3 cloves garlic
  • 3 tsp Penzey's Pasta Sprinkle (or Italian Seasoning)
  • Salt and pepper to taste
  1. Add ground beef, garlic, S&P, onion powder, and red pepper flakes to skillet. Cook over medium heat until the ground beef is cooked through. Remove from heat and stir in spaghetti sauce.
  2. While the ground beef is cooking add all the cheese filling ingredients to a medium bowl and mix to combine.
  3. Add the Italian seasoning into the 1 can of tomato sauce.
  4. Preheat oven to 350 degrees.
  5. Lightly spray bottom of 9 x 13 casserole dish with non-stick cooking spray.
  6. Layer the ingredients:
  7. 1/2 can seasoned tomato sauce
  8. Layer of noodles
  9. 1/2 cheese mixture
  10. 1/2 meat sauce
  11. Layer of noodles
  12. 1 tbls seasoned tomato sauce over each noodle
  13. Remaining cheese mixture
  14. Meat sauce
  15. Noodles
  16. Remaining meat sauce and remaining seasoned tomato sauce
  17. Cover with foil and bake at 350 degrees for 55 minutes. Discard foil, add 1 cup mozzarella cheese to top and bake for 5 additional minutes (or until cheese is hot and bubbly). Let stand 10-15 minutes. Serve.
This is the first time I have made Lasagna without pre-boiling the noodles. Oh my, what a life saver. I will never boil another lasagna noodle for as long as I shall live. Anyway, I threw this together on Saturday night and let it sit in the fridge until Sunday when It came time to bake it.