Worry-free "From Scratch" Lasagna

by Doris Donnerman
(last updated March 2, 2015)

One of the great meals that always seems able to provide enough food for everyone, is the lasagna. Since everyone "knows" how difficult it is to prepare, it is always a crowd pleaser when it is served. How would you like to receive the kudos for preparing such a wonderful dish, without having to go through all of the sweat and tears that has traditionally been associated with it? Just use this simple recipe, and your wish shall come true.

Ingredients and materials needed:

  • 2 jars of spaghetti sauce (preferably the kind with chunks of vegetables)
  • 16 ounce package of lasagna noodles
  • 3 24 ounce tubs of cottage cheese
  • 3 eggs
  • 2 pounds of grated mozzarella cheese
  • 1-1/2 pounds ground beef (or combination of meats)
  • 2 onions
  • 2 tablespoons parsley flakes
  • Salt and pepper to taste
  • Garlic to taste
  • Large skillet
  • Large mixing bowl
  • Aluminum foil
  • Measuring cup
  • Non-stick cooking spray
  • 2 9 x 13 baking pans

For an easier to make lasagna, do not cook the noodles separately from the rest of the ingredients. Simply place them into the baking pans dry and uncooked. The result is going to be fantastic, and significantly cuts down on preparation and cooking times.

Brown your choice of meat(s) in the large skillet. Since this recipe calls for 1-1/2 pounds of meat, you can add or remove meat for desired meatiness. As you are browning the meat, add the salt, pepper and garlic to your desired levels of taste and then drain the fat. Once the meat has been browned, add most of the sauce, say about 3/4 the total called for as you are going to be adding some to the bottom of the pans.

In the large mixing bowl combine the eggs, cottage cheese and parsley. You can mix this to your desired consistency using a normal fork. You now need to turn on your oven to 350 degrees, and collect your tw0 baking pans, aluminum foil, sauce mix, and cheese mix. Spray the bottom of the baking pans with your non-stick cooking spray, and then pour a little bit of the non-meat spaghetti sauce into the bottoms of the pans. Use just enough to cover the bottom in a thin to medium layer.

Lay your noodles and sauce mixtures in the following pattern:

  1. 3 lasagna noodles across
  2. Meat sauce
  3. Cheese mixture
  4. Grated cheese
  5. Repeat from beginning till all materials are used up in both pans

Prior to placing the lasagna into the oven, be sure that you add 1 cup of water around the edges of the noodles. Cover with aluminum foil and cook for 1 hour. After 50 minutes of cooking, remove the aluminum foil and cook uncovered for 10 minutes. Then remove from oven, and allow to cool slightly prior to serving.

Author Bio

Doris Donnerman

Doris is a jack of all trades, writing on a variety of topics. Her articles have helped enlighten and entertain thousands over the years. ...

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