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–+ servings

Three-cheese Lasagna

Adapted from a recipe in the Casserole Cook Book, page 33.
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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 170 grams dry wide egg noodles, (6 oz)
  • 1 packet spaghetti sauce mix, (1½ oz / 42 g), Shortcut
  • 1 can tomato paste, (6 oz / 170 g)
  • 1 egg, beaten
  • 1½ cups cottage cheese, Shortcut
  • 1 teaspoon salt
  • 225 grams Mozzarella cheese, sliced
  • ¼ cup Parmesan cheese, grated

Instructions
 

  • Cook the noodles in a pot of boiling salted water until just tender. Drain.
  • Prepare the spaghetti sauce according to the package instructions, using the tomato paste listed in this recipe.
  • In a mixing bowl, add the egg, cottage cheese, and salt. Mix together.
  • Preheat your oven to 190° C (375° F), get out a 7x11 inch baking pan, and grease with butter or cooking spray.
  • Place ½ the drained noodles in the prepared baking pan.
  • Top that with ½ the spaghetti sauce.
  • Top that with ½ the cottage cheese mixture.
  • Top that with ½ Mozzarella cheese and sprinkle with ½ the Parmesan.
  • Repeat in the same order, ending with the Parmesan.
  • Bake for 30 minutes. Let rest for 15 minutes.
  • Serve and enjoy.

Notes

Fair cost per serving depending on the cottage cheese and Mozzarella. Use the shortcut for the cottage cheese to make this a Low or near Low cost per serving meal.
Shortcuts: Cottage Cheese, Spaghetti Sauce Mix.