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Semi-Homemade Lasagna
Print Recipe
Servings
12
Servings
Author
Amber Brady
Ingredients
9
lasagna noodles (about 1/2 box)
1
lb
ground beef (85/15)
1 1/2
Tbsp
Homemade Italian Seasoning Dressing Mix (*Recipe to follow)
1-2
(1lb 8oz) Jar(s) favorite red pasta sauce (I used 1 1/2 jars)
1
(24oz) tub 2% Small Cottage Cheese Curd
2 1/2
cups
shredded mozzarella cheese
Dried parsley
Instructions
Boil lasagna noodles according to directions on the box. Drain & set aside.
Brown ground beef with italian seasoning in a skillet over medium-high heat, breaking up with a spoon. Once browned, drain fat & set aside.
In a greased 13x9" baking dish, spread a small amount of pasta sauce on the bottom.
Layer 3 noodles.
Evenly spread half the cottage cheese over the noodles.
Evenly sprinkle half the meat over the cottage cheese.
Evenly spread ⅓ of the pasta sauce over the meat.
Evenly sprinkle with ¾ cup mozzarella cheese.
Layer 3 noodles.
Evenly spread the second half of the cottage cheese over the noodles.
Evenly sprinkle the second half of the meat over the cottage cheese.
Evenly spread another ⅓ of the pasta sauce over the meat.
Evenly sprinkle with ¾ cup mozzarella cheese.
Top with 3 remaining noodles.
Spread last ⅓ of the pasta sauce.
Sprinkle with remaining 1 cup of mozzarella. Shake a little dried parsley over the top.
Cover with foil & bake at 350*F for 45 minutes or until bubbling & cheese is melted, removing foil the last 10 minutes of bake time.
Allow lasagna to rest for 10 minutes before cutting & serving, allowing juices to absorb into the pasta. Enjoy!
**If cooking a frozen lasagna: Bake at 350*F for 75-90 minutes, removing foil last 10 minutes to melt cheese.
Notes
©
DESSERT NOW DINNER LATER
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