Easy Oven-Bake Lasagna
I wonder how many times I’ve called my sister Alice for this lasagna recipe. Oh, I wrote it down, all right. I just kept losing the paper I  had it on! One day I finally put the recipe on a pink index card and stuck it in my Longaberger recipe holder. Now when I want to make this recipe, I just look for the pink index card. Oh, but there are a few other pink ones in there as well. So I still have to make sure I have the right recipe. [Since I first posted this four years ago, I don’t have to look for the recipe card. Read on to find out why.]
This recipe calls for cottage cheese (with beaten eggs) Â in lieu of ricotta, and you’ll need mozzarella and Parmesan cheese as well. Add your hamburger and spaghetti sauce and lasagna noodles and you’re ready to go.
I call this Alice’s off-the-top-of-her-head recipe because she gave it to me over the phone without looking at her recipe. Actually, I’m not sure she has a recipe written down. Except that, now we have it in our cookbook, Second Batch Recipes. Now when I want to make this recipe, I open our cookbook.
Oven Bake Lasagna
Ingredients
- 3 layers lasagna noodles
- 1-2 lbs hamburger fried and drained
- 2 cans spaghetti sauce and enough water to rinse them out good
- 2 beaten eggs
- 12 oz. cottage cheese
- 1 1/2 cups shredded mozzarella cheese
- Parmesan cheese
Instructions
- Fry and drain hamburger
- Add spaghetti sauce and water to the hamburger
- Add beaten eggs to cottage cheese
- Layer noodles, then sauce
- Dob cottage cheese mixture by spoonfuls on top of sauce
- Sprinkle mozzarella cheese on top
- Repeat layers
- Add Parmesan cheese on the top
- Cover with foil (or lid) and bake at 350.
- Take the lid off for the last 5-10 minutes
