Lasagna is a major comfort food for me.
Of all the millions of different lasagnas out there, this one is by far my favorite.
It’s a pretty convenient favorite too, because it is super quick and easy to make.
You start by browning some ground beef.
Then you add a jar of spaghetti sauce and a packet of spaghetti sauce mix…
Let that simmer for a while and then layer it with no boil noodles, some cottage cheese and mozzarella cheese.
After you layer all those ingredients a couple times, you finish with a final layer of noodles, meat, mozzarella cheese and a sprinkle of parmesan.
Bake that for a little under and hour and you are all set!
For all those millions of lasagna recipes, there are a million people who prefer their lasagna a certain/different way.
Some people like meat sauces, some don’t. Some love a lot of sauce and some people would rather have a drier more parmesan filled slice with only vegetables.
You may prefer a white sauce in your lasagna like this Chicken and Mushroom Lasagna I made.
You can totally do as much or as little sauce, cheese and noodle in this recipe!
You could also add veggies if you wanted, or use italian sausage instead.
I think this lasagna is perfect and I don’t want to mess with a good thing!
The weather forecast here in the midwest is that of snow in the north and thunderstorms/rain here in Chicago…
So tonight is probably a perfect night to stay in, make this lasagna, eat way too much bread with the leftover sauce, drink a bottle of wine and watch American Idol… (Don’t make fun of the TV I watch, thanks).
Recipe: Favorite Lasagna
2 Pounds Ground Beef
1 Jar Ragu Spaghetti Sauce
1-2 Tablespoons Italian Seasoning
1 Packet Thick and Zesty Spaghetti Sauce Mix
1 Box Barilla No-Boil Lasagna Noodles
8-12 Ounces Cottage Cheese (more or less depending on preference)
1-2 Cups Shredded Mozzarella Cheese (again, more or less)
Parmesan Cheese for the top
Preheat oven to 375 degrees.
Brown beef in a large pan and drain.
Once beef is drained, add the jar of Ragu, packet of spaghetti seasoning as well as the italian seasoning. Cover and let simmer for about 30 minutes.
After the sauce has simmered, take a 9 x 13 pan and spread about 1/2 cup of sauce along the bottom of the pan. Then cover that with 3 no-boil lasagna noodles.
On top of the noodles spread about 1/3 of the sauce. Next, spread about 1/2-1 cup of cottage cheese on top of the sauce. Then sprinkle about 1/3 of the mozzarella on top of the cottage cheese.
Follow that with another layer of noodles and then repeat.
For the final layer after the noodles, use the rest of the red sauce and top that with more mozzarella and a sprinkle of parmesan cheese.
Bake in preheated oven for 45 minutes to an hour, or until the cheese is melted and browned on top.
Let lasagna sit for 15 minutes before serving.