Tuesday, February 4, 2014


This is my absolute favorite lasagna recipe...partly because it is the easiest one I have tried (aside from Kelly's slow cooker version) and partly because of how tasty it is.  I was never a big fan of lasagna growing up, and I think it had to do with the fact that I don't care much for ricotta cheese.  This recipe does not have ricotta, and if you use the low fat cottage cheese that this one calls for, it is actually much healthier than traditional recipes, too.  As with any lasagna, it does take a little time to prepare, so this is one that I generally make on a Sunday.  I put it together after lunch and then throw it in the oven when the time is right.  We usually have enough for leftovers later in the week, especially if we have a salad with it, and definitely if we have a salad and breadsticks.

  • 1 lb lean ground beef
  • 1 1/2 tsp minced garlic
  • 1 1/2 tsp dried oregano
  • 1 jar (26 oz) spaghetti sauce (or homemade sauce)
  • 1 large tomato, chopped
  • 9 lasagna noodles, cooked, drained
  • 1 container (16 oz) low fat cottage cheese
  • 2 cups shredded Mozzarella cheese
  1. Preheat oven to 375 degrees Fahrenheit.  Begin cooking pasta.  Brown meat with garlic and oregano.  Stir in spaghetti sauce, simmer 5 minutes.  Stir in tomatoes, remove from heat.
  2. Spread 1/2 c of sauce in 13 x 9 baking dish.  Layer 3 noodles, 1 c of cottage cheese, 1/2 c Mozarella, and 1 c sauce in dish.  Repeat layers.  Top with remaining 3 noodles and remaining sauce mixture.  
  3. Cover with foil.  Bake 30 minutes.  Uncover; top with 1 c mozarella.  Bake uncovered for an additional 5 minutes.  Let stand for 5 minutes before serving.

Difficulty: Medium
Time: about 25 minutes prep and then another 35 minutes to cook, plus 5 minutes to stand after cooking.
Source: adapted from Kraft Food and Family

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