This is the recipe I’ve used for over twenty years. It is SO easy. You do not boil the noodles ahead of time.
Besides time to assemble, it needs 1 hour for baking covered, 15-20 minutes to bake uncovered, and an additional 20 minutes to set before cutting.
I normally make sauce “from scratch” but in this recipe, you don’t notice the difference... so using store bought spaghetti sauce you have in your pantry makes it come together very fast.
In addition to the groceries listed, you will need aluminum foil.
- 1 large jar (at least 26 oz.) spaghetti sauce (or 2 smaller cans)*
- 15 oz. cottage cheese or ricotta
- 8 oz. plain yogurt
- ½ lb. lasagna noodles – uncooked
- ½ Cup grated Parmesan cheese
- 1 ½ lb. ground beef, browned
- 1 Cup water
- 16 oz. grated mozzarella or Italian Style cheese (2 cups) (More if you love a lot of cheese)
Okay, so you don’t forget it, put 1 cup of water in your line of sight.
Preheat oven to 350 degrees and grease 9 x 13 dish
Mix ricotta and yogurt.
Spread 1 cup spaghetti sauce in bottom of pan.
Layer 1/3rd dry lasagna noodles on sauce, breaking to make them fit if necessary.
Layer 1 cup sauce, ½ the ground beef, 1/2 ricotta mixture, ¼ cup of mozz., sprinkle with Parm. cheese.
Layer 1/3rd dry lasagna noodles on top of this mixture, breaking if necessary.
Layer 1 cup sauce, ½ the ground beef, ½ ricotta mixture, ¼ cup of mozz., sprinkle with Parm cheese.
Layer 1/3rd dry lasagna noodles on top, breaking to make fit if necessary (you will not use entire box of noodles).
Pour remaining sauce on top.
Pour water around the inside of pan. Seal with alum. foil tightly.
Bake 350 for one hour.
Remove foil, sprinkle with remaining mozz. cheese and bake 15-20 min. until noodles are tender. (Check after 15 minutes, leaving in an additional five minutes if necessary.)
Cover loosely with foil (like a tent) and let set 20 min. before serving.