Community Recipe
from [lramendez]


  • Yield: 12 servings
  • Prep time:0 Minute
  • Cook time:0 Minute


  • 1-24 oz tub(s) Cottage cheese
  • 1-24 oz tub(s) Ricotta cheese
  • 4 Eggs Scrambled
  • 1-Lg can(s) Parmesan, romano & asiago cheeses Shredded
  • 6 pound(s) Mozzarella cheese Shredded
  • 2-1 lb box(es) Lasagna (no boil) pasta
  • Salt
  • Pepper
  • Meat sauce *


1. In a medium mixing bowl, scramble 4 eggs

2. In a large mixing bowl, combine cottage & ricotta cheeses

3. Add scrambles eggs to cheese mixture and combine

4. Add salt & pepper to taste

5. In a large/deep oblong baking dish spread thin layer of meat sauce to cover bottom of dish

6. Layer lasagna (no boil) pasta to cover bottom bottom of dish (sheets may overlap, depending on size of baking dish)

7. Spread thick layer of cottage/ricotta cheese mixture onto each lasagna sheet

8. Sprinkle layer of parmesan, romano & asiago cheeses

9. Cover with layer of mozzarella cheese

10. Cover with layer of meat sauce

11. Repeat layers (pasta, cottage/ricotta, parmesean/rmano/asiago. mozerella, meat sauce) until you reach top of baking dish (approximately 4-5 layers)

12. Top with remaining mozarella cheese


Vegetable mixture:

1. In a large stock pot, add olive oil to cover bottom of pot

2. Add onions, celery, carrots, garlic, mushrooms & zucchini

3. Add salt, pepper, basil, oregano, marjoram, rosemary, thyme, parsley & sugar to taste

4. Saute until vegetables are soft

Meat mixture:

5. In a large saute pan, add ground chuck & Italian sausage

6. Add salt, pepper, basil, oregano, marjoram, rosemary, thyme, parsley, sugar to taste

7. Cook until meat is brown

8. Add tomato paste and stir throughly

9. Combine both vegetable & meat mixture in stock pot

10. Defrost chopped spinach in microwave, & add

11. Add diced tomatoes, tomato sauce & bay leaves

12. Taste & add additional seasonings if needed

13. Simmer for 3 hours, stirring occasionally

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Lasagna recipe