Lasagna is one of my favorite foods. Every time my mom tells me she’ll make “anything I want” for dinner when I come home, I always request lasagna. I’ve always wanted to make it for myself, but I’ve never had a large enough crowd to justify making an entire pan until a few weeks ago. My Bible study friends and I rotate who makes lunch after church, and I’d been planning to make lasagna for weeks. I got my mom’s recipe, and everyone loved it- including me! It’s a little different, because it uses sour cream and cottage cheese instead of ricotta, but that’s part of the reason I love it so much! I called it “Two-Layer” Lasagna because my mom told me to make just two layers- one layer of meat and one of cheese, so that really simplifies things. Hopefully if you try it you’ll love it as much as I do!
Here’s what you need:
– One 8-oz package of lasagna noodles (I use the no-boil kind- so easy)
-2 lbs lean ground beef
-1/2 large onion, chopped
-Garlic and onion powder
-One 16-oz can of spaghetti sauce (I used Hunt’s Traditional)
-1 cup sour cream
-2 cups cottage cheese
-About 1 cup shredded parmesan cheese
-About 1 cup shredded mozzarella cheese
-Dried basil and oregano
Here’s what you do:
1. First, brown the ground beef with the onions in a large skillet. Add garlic and onion powder to taste.
2. Once the meat is cooked thoroughly, drain the grease, then pour in the tomato sauce and mix well. Let this come to a simmer while you continue.
3. Next, mix together the sour cream and cottage cheese.
4. Add to the cheese mixture about 1/4 cup of parmesan cheese and 1/4 cup mozzarella cheese, and basil and oregano to your taste.
5. In an ungreased 9×13 baking dish, spread a very thin layer of the meat sauce on the very bottom- this prevents the noodles from sticking!
6. Place a layer of noodles on top of the sauce. I broke a few to make them fit!
7. Spread all of the cheese mixture on top of the noodles. It helps to use a rubber spatula to make sure it spreads evenly!
8. Add another layer of noodles.
9. Spread all of the meat sauce on top of the noodles, again making sure it is evenly distributed.
10. Cover with foil and bake at 350 for 30 minutes.
11. Remove the foil, sprinkle the remaining cheese on top, and bake until the cheese melts, about 5-10 minutes.
If you want to make this the night before (like I did), follow all the directions except for #11, and refrigerate until you’re ready to eat! I heated the lasagna at 375 for about 20 minutes, and then added the cheese.
That’s all for meow!
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