This is a very good lasagna. What we found interesting was the day we made it, it was just in the “okay/good” pile. The next day, after a night in the fridge, it morphed into something you would taste at a fancy, exotic Italian restaurant. It got 100x better! It had more depth of flavor and didn’t taste bland at all. **We used 85% ground beef, ricotta, and shredded Italian cheese. For the ricotta, don’t use fat free ricotta, at least use the medium fat one like we did – I think the ricotta was 6g fat a serving. Enjoy!
- 1 can (28 oz) crushed tomatoes with Italian herbs
- 1 lb. ground beef or Italian sausage (casings removed)
- 6 uncooked dried lasagna noodles
- 2 cups (8 oz) shredded Italian cheese blend or mozzarella cheese
- 1 1/2 cups cottage cheese or ricotta cheese
- 2 T. grated or shredded Parmesan cheese
- Set oven at 350 degrees and preheat.
- Spray 2 qt. rectangular baking dish with cooking spray.
- Spoon 1 cup crushed tomatoes into baking dish.
- Cook meat in large skillet, drain.
- Stir in remaining undrained tomatoes, bring to boil.
- Place 2 uncooked noodles in dish, top with 1/3 of the meat/sauce mixture and 1/3 of the Italian cheese.
- Repeat layers.
- Top with cottage cheese (preferably ricotta!), then remaining noodles, meat mixture, and Italian cheese.
- When in doubt, if that’s confusing, JUST KEEP LAYERING! LOL
- Cover with foil and bake in preheated 350 for 1 hour. Put a jelly roll pan under the baking dish to collect any spillage.
- Let stand 15 minutes to cool (or you’ll burn your mouth!)
- Sprinkle with Parmesan cheese.