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–+ servings

Lasagna, Shortcut Style

Adapted from a recipe in the Casserole Cook Book, page 83.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Course Main Dish
Cuisine Italian
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 3½ cups canned tomatoes, with juice
  • 1 cup seasoned tomato sauce
  • 1-2 packets dry spaghetti sauce mix
  • 2 cloves garlic, minced
  • 226 grams dry lasagna noodles, (8 oz)
  • 226 grams Mozzarella cheese, thin sliced, (8 oz)
  • 1 cup cottage cheese, Shortcut
  • ½ cup Parmesan cheese, grated

Instructions
 

  • Brown the beef in a large saucepan, cook until no longer pink. Drain off excess fat.
  • Add the next 4 ingredients and stir together. Cover and simmer 40 minutes, stirring occasionally. Taste and season with salt as desired.
  • Cook the noodles in a pot of boiling salted water until just tender. Drain, rinse under cold water, drain.
  • Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
  • Place ½ the noodles in the bottom of the baking pan.
  • Cover noodles with ⅓ of the sauce.
  • Cover sauce with ½ of the Mozzarella.
  • Cover the Mozzarella with ½ of the cottage cheese.
  • Repeat the layers, ending with remaining sauce.
  • Top with Parmesan cheese.
  • Bake for 30 minutes. Let rest for 10 minutes after removing from oven.
  • Cut into squares, serve, and enjoy.

Notes

Fair cost based on the cheese.
Shortcut: Cottage Cheese.