Ingredient List
For the Meat Sauce:
  • 1 pound ground beef (85% lean)
  • 2 (24 oz.) cans pasta sauce
For the pasta layer:
  • 1 (16 oz.) package lasagna noodles, uncooked
For the Cheese Mixture:
  • 1 (24 oz.) container cottage cheese (or ricotta cheese)
  • 1 (8 oz.) package mozzarella cheese, divided
  • 1 large egg (optional)
Preparing the layers
  • Preheat oven to 350°F. Spray baking dishes with cooking spray.

  • In a large pot, bring 4 quarts of water to a rapid boil over medium-high heat.

  • Meanwhile, in a large skillet, brown ground beef over medium heat until no longer pink; drain. (Tip: use a colander to drain ground beef over a dish. Allow grease to get firm and wipe out of dish with a paper towel. Never put grease down the sink or garbage disposal.)

  • Return ground beef to skillet and add pasta sauce. Simmer over low heat for 15 minutes.

  • Once water is boiling, add lasagna noodles to water. Stir gently and return to rapid boil. Cook noodles uncovered, stirring occasionally, for 10-12 minutes. Drain. Rinse with cold water (so the noodles are cool enough to be handled).

  • In a large bowl, stir together cottage cheese, 1 ½ cups mozzarella cheese and egg (if desired). The egg will help the cheese mixture stick the lasagna together while baking, but isn’t necessary.

Assembling your lasagna
  • Spread about ½ cup of meat sauce on bottom of each pan.

  • Cut noodles to fit pans. Layer 2 noodles in bottom of each pan.

  • Spread one-third of cheese mixture over pasta. Top with about 1 cup of meat mixture in each pan. Repeat layers twice, beginning and ending with pasta.

  • Top with remaining meat sauce and sprinkle with remaining mozzarella cheese.

Freeze one pan for later
  • You may want to bake one lasagna now and save the other one for another day. To freeze: Cover unbaked lasagna with aluminum foil and place in a 1-2 gallon freezer bag. Label and date. When ready to bake, allow to thaw in refrigerator overnight. Bake as directed below.

Baking your lasagna
  • Bake at 350°F for 30-40 minutes. Let stand 10 minutes before cutting. (Note: while lasagna bakes, consider preparing a lettuce salad and/or garlic bread to serve with the lasagna.)

Nutritional information
  • Per serving (one 4″x4″ square): 549 calories, 17g fat, 7g saturated fat, 62mg cholesterol, 1153mg sodium, 61g carbohydrates, 5g fiber, 36g protein, 19mcg folate.

Noodles are made from durum wheat
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