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Easy Lasagna II Recipe

My family loves lasagna
but sometimes I lack the time for the long version. This is easy and satisfies everyone. Try it tonight!

1 pound lean ground beef

1 (32 ounce) jar spaghetti sauce

32 ounces cottage cheese

3 cups shredded mozzarella cheese

2 eggs

1/2 cup grated Parmesan cheese

2 teaspoons dried parsley

salt to taste

ground black pepper to taste

9 lasagna noodles

1/2 cup water

Directions

① In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
② In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
③ To assemble, in the bottom of a 9×13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
④ Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • Nutrition Facts

    Per Serving: 377calories;16.7g fat;26.4g carbohydrates;29.4g protein;89mg cholesterol;870mg sodium.

    Comments

    • Posted: 09/19/2018 14:15

      Jayden

      Very good. Indeed, the amount of cheese mixture is WAY too much for this recipe. I used 1 15-oz. containter of ricotta with same amount of eggs, mozzarella, parm, and replacing dried parsley with about 4 tbs fresh, and I replaced the 1/2 c. water with 1/4 c. water and 1/4 c. red wine. Very rich and tasty. However, a word to the wise: I unwisely chose to use 1/2 lb. lean ground beef with 1/2 lb. sausage. I think this would be a good decision if.. and I do mean ONLY IF... you have access to good spicy Italian-style sausage. Do not use \"country\" sausage or any sausage with a sweet base. Our local store had sausage, but it's flavored with sage and maple. Good with eggs. Bad with lasagne. Other than that, very simple, comparatively quick, little mess and rather tasty. I would, in the future, try it with a little garlic, some fresh basil, a dash of oregano, and maybe some cooked shrooms added in. I wouldn't use fresh shrooms, as it may make the dish too squishy and cause it to not \"stand up\" as a lasagne should. Definitnely worth a try with some tweaking.

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