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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 9 |
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This is a great make ahead, no boil lasagna. I've tried it at high altitude and low, ahead of time or that day. I've served as is, or added a layer of torn up spinach and pesto leaves on top of the cheese layers. For a wedding, I once made 3 pans of this. It's great! Ingredients:
1 lb ground beef |
1 (32 ounce) can spaghetti sauce or 1 (32 ounce) jar spaghetti sauce |
1/2 teaspoon diced garlic |
1 lb fat-free cottage cheese or 1 lb low fat cottage cheese |
8 ounces low-fat ricotta cheese |
12 ounces grated mozzarella cheese |
1 egg |
1 cup grated parmesan cheese |
1 cup water |
8 -10 uncooked lasagna noodles |
Directions:
1. Brown the beef and garlic in a skillet.
2. Drain.
3. Add spaghetti sauce; heat on low.
4. While meat sauce is heating, mix the cottage cheese, ricotta, mozzarella, egg, and 1/2 cup of the parmesan.
5. Spread 1 1/2 cups of the meat sauce in the bottom of a 9x13 pan.
6. Put a layer of noodles over the sauce, so that none overlap.
7. If you have to break a noodle to fill in gaps over 1/2 inch, that's okay.
8. Put a layer of cheese mix over the noodles.
9. Add about 1/2 of the remaining meat sauce; spread over cheese.
10. Repeat layers.
11. End with cheese on top; put remaining parmesan on top of the other chesse.
12. Pour 1 cup of water around inside edges of the pan, and cover with foil.
13. **Bake in a 350 oven for 1 hour, then uncover and bake 15 minutes more.
14. Take from oven and let cool about 10 minutes before serving.
15. Can be refrigerated up to 48 hours at this point.
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