You guys are about to be let in on a little family secret. The easiest lasagna EVER, which happens to be the BEST lasagna ever. You’re welcome. And when I say it’s the easiest to make, I’ve never actually made any other kind, sooooo there’s that. But I DO think it’s easy and the name on the recipe card said “Easy,” so I believed it, okay? Moving along….
I love lasagna because a lot of times you’ll have the ingredients in the house. I’m not big on exact amounts for this recipe…just eye-ball it and do what feels right! That’s what’s great about this recipe! 🙂 You’ll need:
- 30 oz. Spaghetti sauce – whatever kind you like!
- 1 pound ground beef or Italian sausage
- Lasagna noodles (regular or gluten free)
- 16 oz. Cottage cheese (small curd)
- Mozzarella cheese (lots of it!)
- Pinch of Oregano or Basil
Step 1: Spray the 9×13′ pan with non-stick spray.
Step 2: Add a thin layer of tomato sauce or spaghetti sauce to the pan.
Step 3: THIS is what makes the recipe easy because you don’t have to cook the lasagna noodles first. All you do is run them under warm water and then layer the noodles over the sauce. (These noodles are gluten free, in case you wonder why they aren’t ruffle-y like normal lasagna noodles).
Step 4: Add a layer of meat (I like to use a combo of Italian sausage and ground beef, but either is great!
Step 5: Add a layer of pasta sauce.
Step 6: Add a layer of cottage cheese (this recipe uses cottage cheese in place of Ricotta, which I’m not a huge fan of, but you could use that too, if you’d like).
Step 7: Add a layer of mozzarella cheese. (I forgot this step but will go ahead and act like I forgot on purpose, m-kay?!)
Next: Repeat all layers (noodles, beef, cottage cheese, spaghetti sauce).
Last: Top with a generous layer of mozzarella cheese and sprinkle a little oregano or basil on top too.
Bake at 350 degrees, covered with foil for 1 hour. You’ll want to cook uncovered for the last 5-10 minutes to make sure the edges are golden, but you do you. You’ll know when it’s done. 🙂
Mmmmm. I’m drooling just thinking about this. I started making this recipe for my college roommates and made it a ton once we got married and it was always a hit. Someone once asked me “how many pounds of cheese do you use for this?” lol. I never said it was low-calorie, okay?!
I hope you love it as much as we do! Bon appétit!
Huge hugs! XO! ❤