Easy Lasagna
Preheat oven to 350 degrees F. In a large skillet, cook ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce and heat through. In a medium bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil. Bake for 45 minutes. Uncover and top with remaining 1/2 cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven and let stand 10 to 15 minutes before serving.
Preheat oven to 350 degrees F. In a large skillet, cook ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce and heat through. In a medium bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil. Bake for 45 minutes. Uncover and top with remaining 1/2 cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven and let stand 10 to 15 minutes before serving.
- Carbohydrate 5.95745757992 g
- Cholesterol 57.598074848252 mg
- Fat 10.8996799530896 g
- Fiber 0 g
- Protein 19.8320285548257 g
- Saturated Fat 5.60627118850345 g
- Serving Size 1 1 Serving (121g)
- Sodium 268.951793544441 mg
- Sugar 5.95745757992 g
- Trans Fat 0.980800071191558 g
- Calories 205 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
- In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
- Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
- Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Baking uncooked pasta directly in a heavily sauced casserole relies entirely on the release of moisture during the initial 45 minutes at 350 degrees Fahrenheit to hydrate the semolina starch. Historical applications of layered pasta across Mediterranean regions rarely utilized pre-boiling when sufficient liquid was present to soften the sheets. Modifying this structure for dietary restrictions requires balancing moisture levels rather than simple omission. Swapping traditional ricotta for firm, pressed tofu blended with nutritional yeast maintains the necessary creamy density without dairy, while zucchini ribbons substitute for wheat pasta effectively if salted for 20 minutes beforehand to purge excess water. Freezing this dish functions best when assembled unbaked; wrap the 13x9 inch pan tightly in plastic wrap and aluminum foil for up to three months. Thawing completely in the refrigerator over 24 hours prevents the internal temperature from remaining in the danger zone too long during the subsequent bake. Allowing the baked casserole to rest for 15 minutes before slicing permits the proteins in the melted mozzarella and egg-enriched cheese blend to set properly, ensuring distinct layers rather than structural collapse upon serving.
