Sunday, March 7, 2010


I've had this lasagna recipe for years & whenever I make it, it gets rave reviews! I got it from the wife of a guy Scott used to work with who I can't even remember their was one of those "you have to go over & fake conversation" over dinner, but her lasagna was really good so I asked for her recipe & we've been enjoying it ever since!

sauce: bring to a simmer.
1 lb. ground beef, browned & drained
3 1/2 C. Prego
1 1/2 C. water
olives (optional)

cheese mixture: mix together in a separate bowl.
2 C. cottage cheese
3 C. mozzarella cheese
1/2 C. Parmesan cheese
2 eggs
1/4 C. chopped parsley
1 tsp salt
1/4 tsp. pepper

uncooked lasagna noodles

1. In a 9x13 pan pour about 1 C. sauce in the bottom of the pan, 3-4 noodles, more sauce, then 1/2 the cheese mixture, 3-4 more noodles, more sauce, other 1/2 of cheese mixture, noodles, rest of the sauce then sprinkle with a little mozzarella cheese.

2. Cover with foil & bake 350 degrees for 60 minutes. Uncover & bake an additional 10 minutes.

3. Lasagna is more runny the first day, the second day (when you are thrilled you are eating leftovers) the noodles soak up a lot of the juices & we like it better the 2nd day because it's a little more set.

1 comment:

  1. Made this and loved it! I used a total of 12 noodles which made it not very saucey, but I liked it. We only had enough leftovers for me to have it the next day, and I didn't share.