Wednesday, September 15, 2010

Fabulous Lasagna

My husband's favorite food is lasagna. Needless to say that is a dish that I try to make well since it is his favorite and I don't want him wishing he was at Olive Garden if I am going to go to the trouble to make it. I don't have a picture for this one since I just made it, realized I needed it on my blog, and didn't take one...oh well you have all seen lasagna before right? Well, picture that and you are golden.

The funny thing about this recipe is it is the one from the back of the American Beauty Lasagna noodles box. Yep it is the best one that I have ever found. I have tried them all. The only thing we do different is I use cottage cheese instead of Ricotta (we aren't big ricotta's a texture thing). It is pretty easy though a little time consuming, but so yummy! Each time I bring this somewhere I am asked for the recipe. So you can either go and look at the back of your lasagna noodles box, or keep reading.

1 lb ground beef (I use ground turkey, just as good)
2 cups of spaghetti sauce (your own or from a jar)
1 package (I use 9 pieces) lasagna noodles, prepared according to the package directions
4 cups cottage cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
1 Tbs. chopped fresh parsley (dried is fine too but use less)
1 tsp salt
1/4 tsp ground black pepper

Heat oven to 350 degrees. In a large skillet brown meat; drain. Stir in spaghetti sauce, simmer for 10 minutes.

In a large bowl, stir together cottage cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Spread about 1/3 cup meat sauce on bottom (I don't think I even do that much, just enough to make it not stick-I'd rather use the meat higher up :) of 13x9x2 baking dish. Arrange 4 pasta pieces lengthwise over sauce (I use my 9th noodle to break in half in case my noodles aren't long enough for my dish...which for some reason they never are!) overlapping edges. Spread on-third cheese mixture over pasta; spread with about 3/4 cup meat sauce. Repeat twice beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.

Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 additional minutes, or until lightly browned. Let stand 10 minutes before cutting (never happens here).

1 comment:

  1. I use this recipe too. And I made it last week, but I seem to usually get too dry for my liking. I'm not sure if I should add more sauce, or add more cheese... do you follow this recipe exactly, and what do you think about yours? Juicy or cheesy enough? I'd love to get really good at lasagna.