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Linda's Lasagna
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Prep Time:
45 minutes
Cook Time:
105 minutes
Total Time:
150 minutes
Homemade beefy tomato lasagna with creamy cottage cheese.
Ingredients:
  • 1 pound lean ground beef
  • 2 (6 ounce) cans tomato paste
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 cups water
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 tablespoon white sugar
  • 12 ounces cottage cheese
  • 0.5 cup grated Parmesan cheese
  • 9 lasagna noodles
  • 1 pound shredded mozzarella cheese
Instructions:
  • 1. Brown the beef in a large pot over medium heat, then drain off any excess fat. 2. Saute the onion until translucent. 3. Stir in the tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar until well combined. 4. Bring to a boil over medium heat, then reduce heat to low and simmer for 1 hour.
  • Combine cottage cheese, Parmesan cheese, and egg in a blender until smooth. Set aside while the sauce simmers.
  • Bring a large pot of salted water to a boil, then cook pasta until al dente, about 8 to 10 minutes. Drain cooked pasta.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Begin by gently layering 1 cup of sauce at the bottom of a 9x13-inch baking dish. Top the sauce with 3 noodles. Follow by covering the noodles with 1/3 of the sauce. Add half of the mozzarella on top. Proceed by layering another set of noodles followed by sauce, and top it with the cottage cheese mixture. Finish with the remaining 3 noodles and the remaining sauce.
  • Place in a hot oven for 30 minutes until golden. Spread the rest of the mozzarella on top and bake for an additional 15 minutes until bubbly and golden.

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