Description
This recipe makes two small pans with nine servings each, which is great for making one for dinner and one for the freezer. No need to boil your noodles!
Ingredients
Scale
- 1 1/3 pounds ground beef
- salt and pepper
- 1 teaspoon Italian seasoning
- 3 cups jarred spaghetti sauce
- 1 lb. small curd cottage cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 lb. cheese, shredded (I use half mozzarella and half cheddar)
- 16 uncooked lasagna noodles, trimmed to fit the pan
Instructions
- Preheat the oven to 350 degrees.
- Prepare two 8 by 8, or 9 by 9 inch baking dishes by spraying with nonstick spray.
- Heat a large skillet over medium high heat, and add ground beef, leaving it in one flat layer to sear. Season with salt and pepper, and sprinkle with Italian seasoning.
- Once the bottom is golden, break up the ground beef with a wooden spoon and cook through, draining off any excess oil.
- Turn the heat off and stir in 2 cups of the spaghetti sauce. Set aside.
- In a small bowl, mix cottage cheese, Parmesan cheese, and egg together. Set aside.
- Spread a 1/2 cup of spaghetti sauce in the bottom of each pan. Lay four noodles over the sauce. Spread 1/4 of the cottage cheese mixture over the noodles. Then 1/4 of the shredded cheese. Lastly, add 1/4 of the meat mixture. Repeat with the same amount of noodles, cottage cheese, shredded cheese, and meat in both pans.
- Cover and freezer one pan if desired.
- Bake the lasagna covered with aluminum foil for 30 minutes at 350 degrees, and then uncovered for 15-20 minutes, or until the top is golden brown and the noodles are soft. Let it sit for 10 minutes before cutting and serving.
Nutrition
- Serving Size: 1 Serving
- Calories: 317
- Sugar: 3.5g
- Sodium: 529mg
- Fat: 15g
- Saturated Fat: 6.9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 21g
- Fiber: 1.7g
- Protein: 22g
- Cholesterol: 67mg
