Lasagna

This is a very quick and easy dish that you can throw together several hours or a day before you need to cook it. (And it freezes well too) My wonderful mother-in-law taught me this recipe. Here we go:

Lasagna

  • 1 lb ground beef or turkey (I use turkey, because then there is no fat to drain off)
  • 3 cloves of garlic, minced
  • 1 tbsp basil
  • 1 1/2 tsp salt
  • 1 lb can diced tomatoes
  • 12 oz can tomato paste
  • 10 oz oven ready lasagna noodles
  • 2 24 oz containers of cottage cheese (It looks like a lot but you definitely need it! It makes the lasagna very rich and creamy)
  • 2 eggs
  • 1/2 cup parmesan cheese (the kind that comes in the green can works best)
  • 2 tbsp parsley flakes
  • 1 tsp salt
  • 1 tsp pepper
  • 1 lb mozzarella cheese (I buy 2 8 oz pckg of mozzarella slices)

Preheat oven to 375 F. Brown meat slowly and then add the garlic, basil, salt, diced tomatoes, and tomato paste. Simmer, stirring occasionally. Meanwhile, in a medium bowl, beat eggs and add the cottage cheese, parsley, salt and pepper, and parmesan. Stir together. Layer half the lasagna noodles in a greased 9×13 inch casserole dish, spread with half the cottage cheese filling, lay the mozzarella slices on top of that, and then spread half of the meat sauce on top. Repeat, ending with meat. Sprinkle some more basil and parmesan on top if you so desire. Bake for 30 minutes, or if you want to make this ahead of time, refrigerate and then bake for 45 minutes.

Again, this recipe freezes very well. I usually split it between two foil baking dishes and freeze the other half for another day, because it sure makes a lot of food! Enjoy y’all!