Preheat oven to 375°. Prepare noodles according to package directions.
Meanwhile, stir together cottage cheese and next 4 ingredients. Stir in 1 cup mozzarella cheese.
Cook ground beef and onion in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until meat crumbles and is no longer pink; drain. Stir in pasta sauce.
Layer 1 cup beef mixture, 3 noodles, and 2 1/2 cups cottage cheese mixture in a lightly greased 13- x 9-inch baking dish. Top with 3 noodles, 2 cups beef mixture, and 3 more noodles. Top with remaining cottage cheese mixture, 3 noodles, and beef mixture. Sprinkle with remaining 1 1/2 cups mozzarella cheese.
Bake, covered, at 375° for 40 to 45 minutes. Uncover and bake 20 minutes or until cheese is browned. Let stand 10 to 15 minutes before serving.
Note: Freeze unbaked lasagna up to 3 months. To bake, thaw in refrigerator 24 hours. Let stand 30 minutes; bake as directed. We tested with Classico Di Napoli Tomato & Basil Pasta Sauce and both LeGrand Garden Pesto and Buitoni Reduced Fat Pesto with Basil.
This was good. Hate the snobbish comments from people though. Thought this was supposed to be a suggestion area....not a 'flaming' comments area.
I am constantly looking for quick easy meal plans that can be frozen or thrown together. Anything that is healthy, quick, and easy that will keep me out of the hot kitchen during the 98 to 102 degrees that is plaquing my life from 2pm to 7pm every evening.
Anyone have any other suggestions like this one that can be premade in the morning, is quick and easy, and then frozen to be baked later....I would love them. Just like my family liked this one!
I have made this several times and my family loves it. I do too. I get requests to make it from my nieces and nephews as well. We are not Italian but love a good lasagna... so to us, this is a very good - fairly easy recipe to make.
My husband says this is one of the best lasagna's he's ever tasted. It was simple to make and really good! I split it in two (made two small 9X9 dishes, as per directions for freezing. I gave one to my daughter, who just moved out of the house and one for us. It froze well, then was wrapped up and kept in freezer for few days. I unwrapped it and placed it back in the container that I froze it in, then let it thaw in the refrigerator for 24 hours. Cooked it and served it with salad and hot, buttered, french bread. It was great!
Made this using my own home-made pesto (I use LOTS of garlic in mine), and it turned out great. Next time I make it, I'll probably substitute mild Italian sausage, and use a "chunky" pasta sauce for a little more texture. But this is an excellent basic lasagne recipe on its own. It comes together quickly, and is one of those dishes to have on hand in the freezer when you need a casserole for a pot-luck dinner or to welcome new neighbors.
Wow, nice snob comments by people that didn't even try the recipe. I thought it was quite good, and a big improvement over the recipe on the back of the lasagna box.
kass26, I thought you were joking until I saw the low rating. Your comments don't make much sense. Why would you have a problem with sauce from a jar, but apparently not be making your own lasagna noodles?
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