I wonder how many times I’ve called my sister Alice for this 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 the Longaberger recipe holder I own. So 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. This recipe calls for cottage cheese (with beaten eggs) 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.
The reason I like this recipe is that I don’t have to cook the noodles first. I just layer them with the sauce. Then I let it sit for a few hours after it is assembled. I usually make a double batch and put one pan in the freezer for a rainy day. This recipe is simple and you don’t have to have the ingredients exact – which is my kind of cooking. You can even use a different cheese or mix some together. If you’re making this for Sunday lunch, you can put it in the oven just before you head out for church; just bake it at 250 for 2-3 hours.
Oven Bake Lasagna
Author: www.mywindowsill.com
Recipe type: casserole
Prep time:
Cook time:
Total time:
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
- 1½ 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