An elegant combination of lemon, garlic, asparagus, mild goat cheese, and flavorful Margherita® Prosciutto makes for a delectable appetizer, a lovely buffet item, or a hearty side dish.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 8 ounces lasagna noodles
- 1 pound ground beef
- ¼ cup minced onions
- 1 teaspoon salt
- ½ teaspoon garlic salt
- 1 (32 ounce) jar spaghetti sauce
- 1 (16 ounce) package large curd cottage cheese
- 1 pound mozzarella cheese, shredded
Instructions
- Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.
- In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch glass baking pan.
- Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up.
- Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.
Nutrition Facts
| Calories | 335 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 7 g |
| Sodium | 984 mg |
| Sugars | 8 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe, taste good and pretty easy to make.
I added minced garlic while browning the ground beef, along with fresh parsley, to compliment this hearty, fulfilling dish!
I made this for my staff for a company function. All loved it including one that used to cook professionally and another who is a foodie.
Great basic recipe!!! It was very good. Of course, I think the sauce you choose really makes a lasagna. I used just traditional style spaghetti sauce. Addition: I did whip an egg and 2T of dried parsley AND used ricotta cheese (not cottage cheese) before spreading it on the lasagna.
loved it! I added some saute spinach and used 1/2 lb turkey and 1/2 lb turkey sausage.
Great, easy recipe! I used 1.5 lbs ground beef and Prego Roasted Garlic Parmesan spaghetti sauce. The whole family loved it and already wants to have it again. Thanks for the awesome recipe!
this is an amazing recipe super simple everyone loved it
I followed many tips from other reviewers–let lasagne noodles soak in a pan of hot water while you make the sauce. This one tip made making lasagne so much more doable. I also added a beaten egg to the cottage cheese to bind it together. This is a favorite in our family .
I used 1-1/2 pounds of ground beef and combined the cheeses along with a couple eggs for binding, as suggested in previous reviews. It was a hit!
I made this for the first time and it didn’t seem like the ingredients spread as much as they should have. Thank goodness I had extra cottage in the fridge and next time I will cook more of the meat
Excellent lasagna…used both ricotta and cottage cheese…as well as oven ready noodles. Big hit with our family!
Super tasty and easy to make!!
I did add about 1 cup parmesan cheese. Even my picky eating son loved it!
This was absolutely amazing. First time making lasagna and we were not disappointed. Of course I seasoned the ground beef and spaghetti sauce to my own personal preference (Italian seasoning, garlic powder, salt, pepper, etc) but then just followed the rest of the recipe. It was great! Oh also one more thing though. The egg really is necessary to bind together. But other than that, great!
Really great basic receipe. I read some reviews and made a few adjustments. I used the suggestion to use hot tap water to prep the noodles which works great! I only had ground pork sausage at home but it was still tasty. I used mozzarella, provolone, and ricotta cheese (added eggs to the ricotta to hold together) to build the lasagna. Lastly I added some some veggies to the meat sauce so we could get some nutrients in. I love to follow this basic receipe and its fun to make adjustments based on what you have!
First of all, for the reviewers saying that the lasagna doesn’t have enough flavor, well, this recipe is easily tweaked. I used a half-and-half mix of ricotta and cottage cheeses. Into that, I mixed a generous sprinkling of Italian seasoning, ground sage and fennel, and dried savory. To the beef mixture, I added garlic powder, onion powder, celery salt, and a touch of cayenne pepper (as I couldn’t find my crushed red pepper). When I assembled it, I split up a 19-ounce package of browned, sliced mild Italian sausage links to sprinkle on top of the beef mixture, and then I added twelve Provolone slices between the first and second layers, and then again on top (underneath the mozzarella cheese—six slices per layer). I also used about 3/4 pound of shredded mozzarella instead of 1/2 pound called for. Optional: serve with jarred or fresh grated Parmesan on top. Everything else about the recipe I followed to a T. Oh, and even though it says to use half a pound of lasagna noodles, I count out nine whole noodles (about the same amount) to make sure I have three for each layer to fill the pan. So rich and filling!
Very easy and tasty recipe. I used fresh pasta sheets and mixed large curs cottage cheese with ricotta. Done.
I used White and Red onions. I also added Italian Sausage as well as Ground Beef. The only spice I added was Celery Salt. My tomato sauce was my own that I canned from last season’s garden tomatoes.
Great lasagna recipe with lots of flavor
Easy, tasty recipe. I added Italian seasoning, oregano and some red pepper flakes to my sauce.
Swapped cottage cheese with Ricotta and 1 egg. Super easy, fast and good!!