Moms Easy Cottage Cheese Lasagna Recipes

MOM'S EASY COTTAGE CHEESE LASAGNA RECIPE

Steps:

• In a large frying pan, fry up the ground beef and onions together until the ground beef is no longer pink and the onions are soft and translucent.
• Drain the excess grease and add in the garlic. Sautee until the garlic is browned.
• Stir in the sauce and the water, remove from heat.
• Combine the cottage cheese, egg and Italian seasoning.
• In a 9x13 baking pan, spread 1/3 of the sauce mixture on the bottom. Lay three noodles on top.
• Spread half of the cottage cheese mixture on top of the noodles evenly. Top with a cup of mixed cheese.
• Lay another 3 noodles on top. Spread out another 1/3 of the sauce on top of the noodles. Spread the last of the cottage cheese mixture on top, followed by a cup of mixed cheese.
• Lay the last 3 noodles on top, followed by the last 1/3 of the sauce mixture. Sprinkle with another 2-3 cups of the mixed cheese. ( I like a seriously good layer of cheese on top!)
• Cover and bake in 350 °F oven for 45-50 minutes. If you like, remove the cover and bake the cheese on top for another 5-10 minutes to get it slightly crispy around the edges.
• Remove, let sit for 10 minutes and then slice and serve.

EASY LASAGNA WITH COTTAGE CHEESE

Steps:

• Brown the ground beef.
• Spread 1 cup of spaghetti sauce in the bottom of a 2-quart, oven-safe dish.
• Pour the rest of the sauce in with the ground beef and cook until warm.
• Layer 2 noodles, 1/3 of the meat, 3/4 cup of cottage cheese, 1/2 cup mozzarella; repeat. For the last layer, use the final two noodles, meat, mozzarella, and parmesan cheese on top.
• Cover baking dish with foil and bake at 350 for 1 hour.

MOM'S COTTAGE CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
• Combine the ground beef, Italian sausage, and onion in a large, deep sauce pan. Cook over medium high heat, breaking apart the meat with a spatula, until no pink remains. Drain any excess fat off the pan, then stir in garlic, pasta sauce, oregano, pepper, and salt. Heat through then reduce heat to low. Allow the sauce to simmer while you prepare the rest of the ingredients.
• Bring a large pot of water to a boil and add a fat pinch of salt and swirl of oil (this helps keep the noodles from sticking.) Add the noodles to the pot and cook for about 2 minutes less than the package directions. Drain noodles then lay them out on aluminum foil so they'll be ready to go later.
• In a medium bowl, stir together the cottage cheese, egg, Parmesan cheese, parsley, salt and pepper. Set aside.
• Spread a very scant layer of meat sauce on the bottom of the pan. Top with 4 noodles laid lengthwise in the pan. Spread half the cheese on top followed by 4 more noodles. Spread half of the remaining sauce over the noodles. Spread all of the cottage cheese mixture on top of the sauce, followed by 3 more noodles. Finish with the remaining sauce and cheese. Bake in the preheated oven for 35-40 minutes or until cheese is melted and browned.

MOM'S LASAGNA

Steps:

• In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13x9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. , Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

MOM'S LASAGNA

Steps:

• Heat olive oil in a large heavy bottomed pot. Add onions and a good pinch of salt and sauté until soft and starting to brown. Add the garlic and cook until fragrant, about a minute.
• Add the ground beef and brown, breaking up the meat with a wooden spoon until no longer pink.
• Add the basil and oregano and mix to combine.
• Put the whole tomatoes in a bowl and crush by hand. Add to the meat and onion mixture along with the tomato sauce, tomato paste, water and a generous pinch of sugar. Season with salt and pepper. Bring to a boil and then immediately turn down heat and simmer with a lid on for about 1 1/2 hours, stirring occasionally. (My mom's recipe says to simmer for hours, an hour and a half is plenty.)
• Let cool and then refrigerate overnight. The sauce is always better the next day and now all you have to do is assemble the lasagna.
• Drain the cottage cheese in a fine mesh sieve over the sink until most of the liquid has drained, stirring gently several times. Takes about an hour or two.
• Preheat oven to 350º
• In a 11 X 15 lasagna pan, ladle in some sauce to cover the bottom of the pan. Arrange 6 noodles, overlapping slightly, over the sauce in the bottom of the pan. Next, spoon half of the drained cottage cheese over the noodles. Sprinkle half the shredded mozzarella over the cottage cheese. Then generously spoon some sauce over the cheese.
• Repeat with another 6 noodles, the remaining cottage cheese and follow with the remaining mozzarella. Generously spoon more sauce over this layer.
• Top with 6 more noodles. Spoon sauce over entire top of lasagna noodles and also spoon some down the corners and edges. All the noodles should be covered.
• Sprinkle with some grated parmesan and then cover pan with foil.
• Bake for 45 minutes and then remove the foil and bake, uncovered, for another 15 minutes.
• Let lasagna rest 10 minutes or so before serving. Enjoy.

30 MINUTE EASY SKILLET LASAGNA

Steps:

• In a large skillet (that has a lid), over medium heat start to brown and crumble the ground beef. Stir in the the onions and garlic. Saute until the beef is cooked the onions are translucent, about 5 minutes.Drain any excess grease.
• Stir in the 2 cups marinara and 1 1/2 cups water, raise the heat to medium-high and bring to a boil.
• Once it boils turn the heat to low, nestle in the broken lasagna noodles.
• Pop the lid on and simmer for 10 minutes.
• Remove the lid, scrape up any bits that have stuck to the bottom, if the pan is looking dry add another 1/2 cup water (I usually add it). Stir in the 1 cup cottage cheese and then sprinkle 4 oz shredded mozzarella over top. Cover and simmer an additional 10-12 minutes, until the noodles are tender.
• Let sit uncovered to cool for 5-10 minutes before serving!

VEGETABLE LASAGNA

Steps:

• Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).
• While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
• When the vegetables are done cooking, stir the marinara sauce into the skillet.
• Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
• Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
• Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.

LASAGNA WITH COTTAGE CHEESE

Steps:

• Make the Meat Sauce: In large high-sided skillet, cook beef, sausage, garlic and onion over medium-high heat 10 to 12 minutes or until meat is cooked through, breaking up meat with back of spoon and stirring occasionally. Remove and discard any excess fat in pan.
• Stir in tomato sauce, tomato paste, oregano and salt; heat to simmering over medium-high heat. Reduce heat to medium-low and cook 30 minutes, stirring occasionally. Remove from heat and let cool slightly.
• Meanwhile, make the Cheese Filling: Place eggs in large bowl and whisk until smooth. Add cottage cheese, Parmesan cheese, parsley, salt and pepper; stir until well combined.
• Prepare noodles according to package directions; drain.
• Preheat oven to 375 degrees F. Spray 10 x 16-inch lasagna pan or large baking dish with nonstick spray. Arrange 1/4 of noodles in bottom of dish. Spread noodles with 1/4 of Cheese Filling. Arrange 1/4 of mozzarella cheese slices over Cheese Filling (you can rip the cheese slices into halves or thirds to arrange them easier). Spread 1/4 of Meat Sauce over mozzarella cheese slices. Repeat layers 3 more times.
• Transfer to oven and bake 45 to 60 minutes or until edges are bubbly. Let rest 15 minutes before serving topped with additional Parmesan cheese and basil, if desired.