To date, one of my favorite gifts I have ever received was from my Aunt Debbie. She gave me a blank recipe book with some of her favorite recipes wrote in by hand. I later passed it on to my mom for her to write some of her favorites. To have their recipes in their own handwriting is a gift I will cherish for years to come.
This lasagna is always a hit. I hope you enjoy it as much as our family does!
- 1lb ground beef
- 32oz spaghetti sauce (I use Prego Traditional and add in my own Italian seasoning, onion powder, and a dash of red pepper flakes)
- 1.5 cups water
- 16oz cottage cheese
- 1 onion chopped
- 1/2 cup grated Parmesan
- 3 eggs
- 3 cups shredded Mozzarella cheese divided
- salt and pepper
- Uncooked Oven Ready lasagna noodles
Preheat oven to 350. Spray bottom of 9×13 dish with cooking spray. Set aside. Saute onion and meat until meat is cooked through. Drain. Return back to skillet and add spaghetti sauce and water. Simmer for 10 minutes. While sauce is simmering, beat eggs in a large bowl. Combine cottage cheese, Parmesan cheese, and 2.5 cups of mozzarella with beaten eggs.
After sauce has simmered for 10 minutes, spread 1/4 of meat sauce into the bottom of your 9×13 dish. Place a layer of uncooked lasagna noodles on top of the meat sauce. Spread about 1/3 of cheese filling on top of noodles. Repeat layers until meat sauce is on top. Cover with foil and bake for 55 minutes.
Remove foil and add remaining 1/2 of shredded mozzarella cheese to top of dish. Bake for 10 more minutes.