Semi-Homemade Lasagna

Yield 12 Servings

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

  1. Boil lasagna noodles according to directions on the box. Drain & set aside.
  2. Brown ground beef with italian seasoning in a skillet over medium-high heat, breaking up with a spoon. Once browned, drain fat & set aside.
  3. In a greased 13x9" baking dish, spread a small amount of pasta sauce on the bottom.
  4. Layer 3 noodles.
  5. Evenly spread half the cottage cheese over the noodles.
  6. Evenly sprinkle half the meat over the cottage cheese.
  7. Evenly spread ⅓ of the pasta sauce over the meat.
  8. Evenly sprinkle with ¾ cup mozzarella cheese.
  9. Layer 3 noodles.
  10. Evenly spread the second half of the cottage cheese over the noodles.
  11. Evenly sprinkle the second half of the meat over the cottage cheese.
  12. Evenly spread another ⅓ of the pasta sauce over the meat.
  13. Evenly sprinkle with ¾ cup mozzarella cheese.
  14. Top with 3 remaining noodles.
  15. Spread last ⅓ of the pasta sauce.
  16. Sprinkle with remaining 1 cup of mozzarella. Shake a little dried parsley over the top.
  17. 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.
  18. Allow lasagna to rest for 10 minutes before cutting & serving, allowing juices to absorb into the pasta. Enjoy!
  19. **If cooking a frozen lasagna: Bake at 350*F for 75-90 minutes, removing foil last 10 minutes to melt cheese.

Recipe Notes

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