It has been a while since I have made this fantastic lasagna. We found out that our son is allergic to milk about a year ago, so this recipe has been on the back burner for a while. I had the opportunity to bring dinner to a family in our ward last night, so I pulled this recipe out again, and I am glad I did. I made up two pans, one to deliver, and one for my family at home. We had to prepare another dish for my son to eat, but he didn’t complain. (I am so thankful for that! He is only four, and don’t get me wrong, he acts like a four year old in many, many ways! But when it comes to his milk allergy, and not being able to eat certain foods, he is seriously so mature about it! It blows my mind how responsible he is about checking if food has milk in it before he takes a bite.) For my husband and I and our one year old however, this lasagna was a real treat!
Talk about comfort food! Don’t you just want to sink your fork into that piping hot lasagna? I love that the weather is finally cooling off again, and we can use the oven for an extended amount of time. ( This Lasagna takes and hour to bake!) It makes the kitchen nice and warm and fills the house with a wonderful aroma.
This recipe is pretty easy to throw together, and it makes enough for left overs which we either promptly devour over the next day or two, or we split up into individual serving sizes and freeze for a rainy day. I have also prepared this lasagna and frozen it before baking, and it works out great that way too, it just takes longer to thaw/cook.
Here is the recipe! Enjoy!
- 1 Package Lasagna noodles(I usually don't use them all)
- One 8 oz bottle Ragu tomato sauce
- 3/4 cup water
- 1 lb Cooked ground beef
- Onion powder to taste
- Garlic powder to taste
- Italian seasoning to taste
- One 8 oz tub cottage cheese
- 1 egg
- 2 cups Shredded Mozzarella cheese separated
- Preheat oven to 400 degrees Ferenheight
- Combine Ragu with 3/4 cup water. (This will make the sauce runny, but it works out in the end I promise. In this recipe we do not precook the noodles, so the extra water is absorbed by the noodles.)
- Cook ground beef, drain excess oil, set aside.
- Mix cottage cheese, 1 cup mozzarella cheese, egg and seasonings in a medium bowl, set aside.
- Line the bottom of pan with uncooked lasagna noodles.
- Pour about half of the runny tomato sauce mixture over the noodles.
- Evenly spread all of the ground beef over the sauce.
- Layer all of the cheese mixture on top.
- Layer with more noodles, followed by remaining tomato sauce mixture.
- Top with 1 cup mozzarella cheese.
- sprinkle all seasonings over the top of the cheese.
- Cover with aluminum foil and bake for 45 min at 400 degrees Fahrenheit.
- Remove foil and bake another 15 minutes or until cheese is bubbly.