Ready in 45 minutes
If you make the sauce a day ahead of time or even a week (and freeze it) before you make the lasagna, it takes a lot of the work out of this recipe. Freeze any sauce you may have leftover to serve with spaghetti or ravioli. The lasagna freezes well if you freeze it prior to baking. Cover the pan to freeze with saran wrap and then cover tightly again with foil. Thaw completely before baking.
"This was the first time I had made lasagna and it was pretty easy and turned out great. I didn't realize that it called for 5-hours of sauce stewing, so I just cooked it on the stove for about 1/2 an hour and it still turned out great. I used almost double the amount of beef called for.
Served with garlic cheese bread and salad."
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Bay Leaf - remove after cooking the sauce
Place above ingredients in 3.5 quart crockpot and stir to mix well. Cook on high for about 4 hours or low about 8 hours. Taste and adjust seasonings as desired. Allow to cool before refrigerating.
Simmer the sauce with the browned meat in a large pot for about 20 minutes while you''re preparing to assemble the lasagna. Spray a 13 x 9 pyrex baking dish with non-stick cooking spray and heat the oven to 350 degrees. In a medium bowl, mix the cottage cheese, ricotta cheese, mozzarella cheese, parsley, salt, pepper, and Italian herb seasonings. Stir well for a few minutes to get it all mixed together. Ladle enough sauce into the bottom of the pyrex dish to just cover the bottom of the dish. Cover the sauce mixture with a layer of the cooked noodles, overlapping them just a little on the edges. Add a layer of the sauce mixture - about 2 cups to cover the noodles. Add another layer of noodles. Top noodles with the cheese mixture - the cheese mixture is thick, so just dollop it on and spread it the best you can and use just under half of what''s in the bowl. Repeat a layer of noodles, sauce, noodles, cheese, leaving just a few tablespoons full of the cheese mixture. Top with a last layer of noodles and then with sauce, using 3-4 cups of sauce on top for a moist lasagna. Dollop the remaining cheese mixture over the top of the sauce and sprinkle with the parmesan cheese. Bake for 1 hour in the oven or until bubbly. Serve will a salad and garlic toast. Leftovers are excellent heated in the microwave.
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Sweetie59 10 months agoMade enough to freeze 2 pans 8x6x2 plus the same size pan for dinner. Next time I will add Italian sausage to kick it up a notch. Very moist yet cut well and held it's shape. It is a great lasagne starter recipe. Thanks Beachbumette.
Ange325 1 year agoVery good, I used sausage as well as the ground beef. It was my first time making lasagna and the recipe was very easy.
ealv821 1 year ago
Meshan 2 years agoYUM!!!
Apizzitola 3 years agoWe loved it! I used Italian sausage and seasoned the sauce as I usually do for spaghetti (couldn't tell you everything I put it). We wonderful! Making it again tonight.
pinkybrown42 3 years agoI omitted the meat and this barely fit in the pan! Delicious and huge recipe ;)
Cdf114 4 years agonot one of the cheapest recipes, but it was good only problem is that we use low fat cheese accidentally but will make again
Cypres0099 5 years agoThis was the first time I had made lasagna and it was pretty easy and turned out great. I didn't realize that it called for 5-hours of sauce stewing, so I just cooked it on the stove for about 1/2 an hour and it still turned out great. I used almost double the amount of beef called for. Served with garlic cheese bread and salad.
Beachbumette 6 years ago[I made edits to this recipe.]
Beachbumette 6 years ago[I posted this recipe.]