Cheesy Beef Lasagna
This recipe feeds my family of 3 for two meals. I cook the whole lasagna. When it’s done and cooled I cut it in half and freeze the other half in an 8 by 8 aluminum foil pan wrapped in foil into a gallon freezer bag. It freezes really well, the longest I have ever let one sit in the freezer is 2 months.
Cook & drain noodles
Combine ricotta, cottage, mozzarella cheeses, and 1 egg
Cook & drain beef, return to pan and add sauce
Layer sauce, top with noodles then cheese mixture
Continue with the layers, noodle, meat, noodle, cheese until all noodles, sauce and cheese mixture are used up. Top with additional mozzarella. Bake 30-45 minutes
Cheesy Beef Lasagna
Ingredients
- 12 uncooked lasagna noodles
- 1 container 24 oz small-curd cottage cheese
- 1 container 15 oz ricotta cheese
- 2 eggs slightly beaten
- 1 teaspoon salt
- 8 cups shredded mozzarella cheese SEE NOTES
- 1 lb ground beef
- 2 jars 24 oz each Pasta sauce of choice
Instructions
- Heat oven to 375. Spray 13×9 3quart baking dish.
- Cook and drain noodles.
- In a medium bowl, combine cottage cheese, ricotta, eggs and salt. Stir in 2 cup mozzarella. Set aside
- Cook beef till no longer pink. Add pasta sauce
- Spread 1 cup of meat/sauce mixture, topped with handful mozzarella in bottom of greased pan, top with 3 noodles.
- 2 cups of cheese mixture
- 3 noodles, 2 cups meat/sauce, handful mozzarella
- 3 noodles, remaining cheese mixture
- 3 noodles, remaining meat/sauce
- Top with mozzarella
- Bake 30 to 45 minutes, cheese will be brown
Notes
You may not use a whole 8 cups of cheese. We just really like the cheesiness.
