Easy Homemade Lasagna
User Reviews
4.6
Easy Homemade Lasagna
Description
This Easy Homemade Lasagna recipe combines browned ground beef cooked with onion and spices in a classic spaghetti sauce with layered cheese mixtures comprising cottage cheese, grated Parmesan, and shredded mozzarella. Al dente lasagna noodles are boiled, cooled without stacking to avoid sticking, and assembled with alternating layers of sauce, noodles, and cheeses. Parsley adds flavor to the cheese filling.
Baked in a 9x13 pan, the lasagna requires careful layering to ensure even distribution of ingredients and to cover noodles on top to prevent them from drying out or burning. Letting the lasagna rest after baking helps it set, making slicing cleaner and easier.
This lasagna can be served as a hearty main course for family meals and pairs well with a side salad or garlic bread. It is suitable for freezing if noodles are cooked slightly less than al dente initially, and proper thawing in the refrigerator is advised.
The recipe also suggests Parmesan cheese substitutions and practical advice for baking in disposable pans.
Ingredients
- 1 lb ground beef
- 1 onion chopped
- 1/2 tsp salt
- 1/8 tsp garlic powder
- 15 oz spaghetti sauce (I use traditional Ragu)
- 1 pint cottage cheese
- 1 cup Parmesan Cheese grated
- 2 tbsp parsley dried
- 10 oz lasagna pasta (cooked to al dente and cooled in cold water)
- 12 oz mozzarella cheese about 1 ½ cups, shredded
Instructions
- Add ground beef, onion, salt and garlic powder to a medium skillet. Cook on med-high, stirring and chopping into the beef so you have small ground size pieces, and cooking until browned and tender. Drain fat from meat using a strainer and put back into skillet. Add spaghetti sauce and simmer on low for 15 minutes, stirring occasionally.
- In a medium bowl combine cottage cheese, parmesan cheese and dried parsley. Mix well.
- Boil your lasagna noodles as directed on the box to al dente. Remove them carefully from the water with tongs and lay them across a cutting board to dry and cool off. Don’t stack them, or they will stick together. (If you are freezing this lasagna for later cook less than al dente, to where the noodles are getting soft, but still have a firm bite.)
*Layering Lasagna*
- First add a small amount of spaghetti sauce mix to the bottom of your 9x13 pan.
- Layer a single row of noodles.
- Layer 1/3 sauce.
- Layer 1/3 Mozzarella Cheese.
- Layer 1/3 Cottage cheese mixture (dotting it all over).
- Layer single row of noodles.
- Layer 1/3 sauce.
- Layer 1/3 Mozzarella Cheese.
- Layer 1/3 Cottage cheese mixture (dotting it all over).
- Layer single row of noodles.
- Layer 1/3 sauce.
- Layer 1/3 Cottage cheese mixture (dotting it all over).
- Layer 1/3 Mozzarella Cheese last so your topping will be cheesy.
BAKE IT NOW
- Cover baking dish with foil and bake in 350°F oven for 30-35 minutes. Remove foil and cok for an additional 10-12 minutes, until bubbly all over and golden on top. Let stand 15 minutes before serving.
MAKE IT A FREEZER MEAL
- Wrap baking dish tightly with plastic wrap, pressing down to gently remove air. Cover with foil, label and freeze.
THAW & COOK
- Place dish in refrigerator for at least 24 hours or up to 48 hours to thaw. Preheat oven to 350°F. Remove plastic wrap and foil, re-cover with foil. Bake for 45 minutes. Remove foil and bake an additional 10 minutes more until bubbly all over and golden on top. Let stand 15 minutes before serving.
Notes
- After cooking, lay noodles individually on a cutting board to cool and prevent sticking; do not stack.
- Cover top noodle layer with sauce or cheese to avoid burning during baking.
- Allow lasagna to rest 10–15 minutes after baking to firm up before slicing.
- Romano cheese can substitute Parmesan for a similar flavor.
- If baking in foil pans, place on a cookie sheet for support due to weight.
- Freeze lasagna only if noodles are cooked just shy of al dente and thaw in refrigerator, never at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 356kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 24g | 48% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 63mg | 21% |
| Sodium | 760mg | 32% |
| Potassium | 366mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 290mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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