If you are a true Italian... tread lightly with this recipe, and don't tell your Grandmother!! There is no Ricotta or Mozzarella Cheese in this lasagna. If you really can't bring yourself to make it without, you can substitute those with the same amounts and directions.
Preheat oven to 375F
Prepare lasagna noodles to box directions. Be sure to salt the water! Don't be shy, it should taste like a day at the beach.
Brown ground beef in a LARGE skillet. Then add chopped onion, herbs, and 2 diced garlic cloves. Add the herbs 1 tbsp at a time, stirring between each to help evenly incorporate.
After beef is browned and onions/herbs/garlic are fragrant (Do Not Drain), pour the marinara sauce into the pan and turn the heat down to low to avoid splatter.
*Hint* Store bought sauce is severely under-seasoned! Add a few pinches of salt and pepper while it simmers. Constantly tasting because remember once it's in the sauce you can't take it out!!
In a large bowl, combine cottage cheese, egg, 2 remaining diced garlic cloves, Parmesan cheese, and dashes of dried Basil.
In a 9x13 pan, spread a thin layer of the sauce on the bottom.
Next, lay out 3 noodles and cover with a decent amount of meat sauce.
Add a layer of your cheeses. I find that block cheese is better and sometimes cheaper than pre-shredded bags. So it's up to you if you want to take the time to shred or not.
Add another 3 noodles, and top with the cottage cheese blend. Add a thin layer of shredded cheeses.
Add the final 3 noodles, and pour the remaining meat sauce on top. STOP!! Don't put the rest of your shredded cheeses on just yet!
Cover tightly with foil, cut a few vents into the foil. Bake for 30 minutes. Place a sheet of foil under the pan to catch any overflow.
Take the bubbling lasagna out of the oven and carefully remove the foil.
Now add the remaining shredded cheeses!! You can add a little garlic salt and/or pepper, if you'd like.
Bake for another 20-30 minutes, uncovered.
ENJOY!
Servings 12
- Amount Per Serving
- Calories 558
- % Daily Value *
- Total Fat 17.4g27%
- Saturated Fat 8.9g45%
- Cholesterol 87mg29%
- Sodium 1322mg56%
- Potassium 693mg20%
- Total Carbohydrate 50.8g17%
- Dietary Fiber 5g20%
- Sugars 12.2g
- Protein 47.8g96%
- Calcium 28%
- Iron 53%
- Vitamin D 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 375F
Prepare lasagna noodles to box directions. Be sure to salt the water! Don't be shy, it should taste like a day at the beach.
Brown ground beef in a LARGE skillet. Then add chopped onion, herbs, and 2 diced garlic cloves. Add the herbs 1 tbsp at a time, stirring between each to help evenly incorporate.
After beef is browned and onions/herbs/garlic are fragrant (Do Not Drain), pour the marinara sauce into the pan and turn the heat down to low to avoid splatter.
*Hint* Store bought sauce is severely under-seasoned! Add a few pinches of salt and pepper while it simmers. Constantly tasting because remember once it's in the sauce you can't take it out!!
In a large bowl, combine cottage cheese, egg, 2 remaining diced garlic cloves, Parmesan cheese, and dashes of dried Basil.
In a 9x13 pan, spread a thin layer of the sauce on the bottom.
Next, lay out 3 noodles and cover with a decent amount of meat sauce.
Add a layer of your cheeses. I find that block cheese is better and sometimes cheaper than pre-shredded bags. So it's up to you if you want to take the time to shred or not.
Add another 3 noodles, and top with the cottage cheese blend. Add a thin layer of shredded cheeses.
Add the final 3 noodles, and pour the remaining meat sauce on top. STOP!! Don't put the rest of your shredded cheeses on just yet!
Cover tightly with foil, cut a few vents into the foil. Bake for 30 minutes. Place a sheet of foil under the pan to catch any overflow.
Take the bubbling lasagna out of the oven and carefully remove the foil.
Now add the remaining shredded cheeses!! You can add a little garlic salt and/or pepper, if you'd like.
Bake for another 20-30 minutes, uncovered.
ENJOY!