Lasagna Recipe

My sister-in-law asked me for my lasagna recipe, so here it is ...

For a 9x13 pan of lasagna
9 cooked lasagna noodles (or a box of the no-cook kind)
1/2 lb Lean ground beef
1/2 lb Sweet Italian Sausage
2 cloves garlic, minced
1 jar spaghetti sauce (I use Western Family Original, the generic equivalent to Prego)
1 16 oz tub cottage cheese (or use ricotta cheese or a mixture of both)
2 cups mozzarella cheese
1 egg

I prefer the cooked noodles. So, while I am boiling the noodles (make sure to add oil to the noodle water so they don't stick), I brown the ground beef and sausage with the garlic. When the meat is fully cooked, drain off fat and pour into a bowl. Add most of the jar of spaghetti sauce and stir in cottage cheese & an egg. In a sprayed 9x13 pan, put three lasagna noodles, lightly sprinkle with 1/2 cup mozzarella cheese, spread 1/2 of the meat & cottage cheese mixture. Place three lasagna noodles on top, lightly sprinkle with 1/2 cup mozzarella cheese, spread remaining meat & cottage cheese mixture. Place three more lasagna noodles on top. Spread with remaining spaghetti sauce. Sprinkle remaining cheese on top. Spray aluminum foil with cooking spray and cover lasagna.
Bake at 450 degrees for about 45 minutes. Remove foil and bake about 20 minutes more until cheese is completely melted and top of the lasagna is browned.

Lasagna tastes better the longer the flavors have to marinate. I usually make lasagna in the morning, and keep it in the fridge until about an hour before we are ready to eat. Then I bake it.

Leftover lasagna is almost always better than the first day! Sooooo, make an extra pan or a large pan for leftovers on purpose! I slice my leftovers into single serving portions, wrap each portion in saran wrap and freeze it. Then my hubby can grab a piece to take to work with him.

This recipe is really subjective. You can change a lot of things. You can use all ground beef or all sausage. You can leave out the meat altogether and just use veggies. For a great healthier lasagna, sautee fresh sliced mushrooms and zucchini. Summer squash is also delicious in this recipe. You want veggies that will add to the flavor of the dish, not distract you. So, don't go crazy with carrots or foods that have a lot of texture or a strong flavor. Spinach is good, too, just be careful not to add too much. Lasagna is a good food to disguise veggies in! Because lasagna has such a strong flavor, you can cover the veggie flavor. Break out the blender and throw in your sauteed veggies with your spaghetti sauce.