Classic No Boil Lasagna

Best Choice

1 pound lean ground beef

32 oz spaghetti sauce

32 oz cottage cheese

3 cups shredded mozzarella cheese

2 eggs, beaten

½ cup grated Parmesan cheese

2 teaspoons dried parsley

9 no-boil lasagna noodles

½ cup water

Salt

Ground black pepper

In a large skillet over medium heat, brown the ground beef. Drain off excess fat. Add spaghetti sauce, salt and pepper to taste. Simmer for 5 minutes. Meanwhile, in a large bowl, combine cottage cheese, 2 cups of mozzarella cheese, beaten eggs, half of the grated Parmesan and the dried parsley. 

Cheesy goodness.

Mix thoroughly. To build lasagna, evenly spread ¾ cup of the sauce mixture in a greased, 9” x 13” baking dish. Cover with 3 lasagna noodles, 1 ¾ cup of the cheese mixture, and ¼ cup sauce. 

I realized almost too late that I'd gotten noodles that needed to be boiled. Dinner was a little late.

Repeat layering process. Top with 3 noodles, remaining sauce and remaining mozzarella and Parmesan cheese. Add ½ cup water to the edges of the pan and cover with tin foil. Bake in a preheated 350F oven for 45 minutes. Remove cover and bake for an additional 10 minutes. 

So bubbly!

Slice and serve.

It's a beefy lasagna!

My Rating: 4/5 "I mean, lasagna is almost always a win. This one is great for its meatiness and its neat intersection of cheeses. I used a spicy Arrabiata sauce that added a lot of pep to the recipe. Hooray for comfort food!"