This is the lasagna for when you don't have eggs, a certain meat, or even riccotta cheese! Even though it makes a lot of substitutions, you'll still get a heart-warming pan. Feel free to sub out different cheeses, meats, sauces, or seasonings.
LAZY LASAGNA
serves 8-10
INGREDIENTS:
Sauce:
1 lb. Ground Beef, Turkey, Italian Sausage, whatever you have.
3 cloves Garlic, minced
Dash Red Pepper Flakes (optional)
24 ounce jar of your favorite Spaghetti Sauce
1 tsp Oregano (you can use Basil or omit if you don't have either)
1 tsp Italian Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Salt
1/2 tsp Black Pepper
Filling:
1 1/2 cups Cottage Cheese
1/2 cup shredded Parmesan or Mozzarella
1 tsp dried Parsley
1 tsp Garlic Powder
1 tsp Italian Seasoning
1/2 tsp Salt
1/2 tsp Black Pepper
For the lasagna:
1 box of Oven Ready Lasagna Noodles
3 cups shredded Mozzarella Cheese
INSTRUCTIONS:
In a large skillet, brown your meat and drain the excess grease.
Add minced garlic, spaghetti sauce, red pepper flakes, oregano, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix and cook until all the flavors have combined together.
In a medium sized bowl, combine the cottage cheese, cheese, parsley, garlic powder, Italian seasoning, salt, and pepper. Mix until all combined.
In a 9x13 casserole dish, pour a thin layer of sauce on the bottom of the pan.
Line the bottom with 3 lasagna noodles.
Spread about a 1/2 cup of cheese mixture on the noodles.
Layer with a bit of meat sauce.
Sprinkle mozzarella cheese on top.
Repeat with remaining noodles, cheese mixture, sauce, cheese making 3-4 layers.
When finished, pour remaining meat sauce on top and cover with mozzarella cheese.
Cover with foil and bake for 25 minutes in a 375°F oven.
Remove foil and bake for 10-15 minutes or until the cheese is starting to brown.
Let rest for 1 hour before cutting and serving.
NOTES:
You can make this the night before or in the morning and leave in the fridge until ready to bake later that day or the next day.