Easy Lasagna: Layered with Homemade Meat Sauce and Seasoned Cottage Cheese
By Emma Collins
Prep
20 min
Cook
55 min
Total
75 min
Servings
4
Level
Easy
Ground beef is the highlight of this easy lasagna, providing rich flavor along with a satisfying texture. Layered with a seasoned cottage cheese mixture along with melty mozzarella, this dish is hearty yet comforting.
The key ingredients include no-boil lasagna noodles, which absorb flavor while baking and simplify prep. Additionally, a good-quality spaghetti sauce ensures that your lasagna is saucy and well-balanced.
Keep an eye out for bubbling edges and melted cheese in order to identify signs of successful baking. Avoid undercooking the meat. Also, do not let the no-boil noodles dry out, as this can happen if they are not fully covered in sauce.
Serve this lasagna hot from the oven. Ideally, allow it to rest for a few minutes to achieve neat slices. Leftovers do indeed reheat beautifully, maintaining their rich flavor and delightful texture for a satisfying meal the next day.
Why this recipe works
- Showcases rich, browned ground beef, which contributes deep flavor and moisture while keeping the texture satisfyingly enjoyable throughout each layer of the dish.
- Uses seasoned cottage cheese instead of ricotta, providing a delightful creaminess and increasing protein while staying cost-effective.
- Incorporates convenient no-boil noodles that simplify preparation. These noodles ensure a tender texture by cooking entirely in the oven.
- Holds just enough cheese to improve without overwhelming the dish, strikes a perfect balance between sauce and noodles.
- The dish can be assembled ahead of time. This characteristic makes it ideal for busy weeknights or for entertaining guests with minimal effort.
Ingredients
- •1 lb ground beef (85/15 or lean ground turkey optional)
- •1 small onion (chopped)
- •1 tsp garlic (minced)
- •4 cups spaghetti sauce (divided)
- •2 cups cottage cheese (lactose-free if desired; ricotta works as a swap)
- •1 large egg
- •1 2/3 parmesan cheese (grated)
- •2 Tbsp fresh parsley (chopped or dried)
- •1 tsp garlic (minced)
- •1 4 black pepper
- •1 4 salt
- •6 pieces no-boil lasagna noodles (plus extra in case any break)
- •3 4 water (to steam the no-boil noodles tender)
- •2 cups mozzarella cheese (shredded and divided in half; lactose-free if desired)
- •2 Tbsp parmesan cheese (grated for the top)
Instructions
- 1
Preheat the oven to 375°F.
- 2
In a large skillet, brown the ground beef with the onion and garlic over medium-high heat.
- 3
Drain off the extra fat.
- 4
Pour in about 3 1/2 cups of your spaghetti sauce and let it warm through.
- 5
In a medium bowl, beat one egg, then stir in the cottage cheese, parmesan, parsley, garlic, salt, and pepper.
- 6
Spread 1/2 cup of plain sauce across the bottom of the baking dish.
- 7
Layer 3 noodles, half the cheese filling, half the meat sauce, and half the mozzarella.
- 8
Repeat with 3 more noodles, the rest of the cheese filling, the rest of the meat sauce, and the rest of the mozzarella.
- 9
Pour 3/4 cup of water around the edges of the dish.
- 10
Cover the dish tightly with foil and bake for 40 minutes.
- 11
Remove the foil and bake for an additional 15 minutes.
- 12
Let the lasagna rest for at least 10 to 15 minutes before cutting.
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