Posted by Vanessa in Cooking, December 6, 2010


I’ve said it before and I’m sure I’ll say it again.  I love food I can make ahead of time.  Love.  Love.  Love.  Especially when it has no effect on the end product.  Yay.  So when we were having some friends over last week, I decided to whip out this good ‘ol lasagna recipe because I knew it promised me a CLEAN kitchen when our guests arrived.  Double Yay.  And it’s by far the easiest lasagna recipe I’ve ever tried.  30 minutes of hands on time is all you need to put this delicious dinner together.

Note:  This was the first time I’d tried the no-boil lasagna noodles and they worked like a charm.  What a time-saver.  Dare I say, Triple Yay?


recipe slightly adapted from Pioneer Woman
  • Prep Time: 30 minutes.
  • Cook Time: 30 minutes.
  • Ready in 60 Minutes.
  • Makes: 12 Servings
  • 1-1/2 pounds ground beef
  • 1 pound breakfast sausage
  • 2 cloves garlic, minced
  • 1 can (28 ounce) whole tomatoes in juice
  • 1 can (12 ounce) tomato paste
  • 4 tablespoons dried parsley, divided
  • 2 tablespoons dried basil
  • 2 teaspoons kosher salt, divided
  • 3 cups lowfat cottage cheese
  • 2 beaten eggs
  • 1/2 cup grated parmesan cheese
  • 1 pound sliced mozzarella cheese
  • 1 package (10 ounce) lasagna noodles, the oven-ready kind
  • In a large skillet or saucepan, combine ground beef, sausage and garlic. Cook over medium-high heat until browned. Drain half the fat. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, simmer the sauce mixture while you prep the other ingredients.
  • In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley and 1 more teaspoon salt. Stir together well. Set aside.
  • To assemble: Spray a 9 X 14 pan with cooking spray. Arrange 4 lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
  • Repeat, ending with meat/sauce mixture. Sprinkle top generously with Parmesan cheese.
  • Either freeze, refrigerate for up to two days, or bake immediately: 350 degree oven for 30 minutes, or until top is hot and bubbly. (If it is cold when you put it in the oven, it will probably take up to 30 minutes longer to cook.)

3 Responses to “Lasagna”

  1. Sue says:

    Looks yummy! I have actually used regular lasagna noodles in my lasagna without cooking them first and it worked great!

  2. Vanessa says:

    Great tip! Thanks, Sue!

  3. That looks simply delicious! I’ll definitely try this one. I guess because my family simply love lasagna that’s why I never get tired of trying different lasagna recipes. Oftentimes, I try to add my own twist to it to make it more personal 🙂

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