I know! Who has time to make lasagna!? It always seems like it will take forever! Try making Jessi’s easy lasagna on a Sunday afternoon, freeze it and use it for one of those weeks you have a million activities and events you have to attend. It will please the entire family, and you will know they are getting a nutritious meal. It could keep you from running to drive thru because you have nothing ready for dinner. Enjoy!
- 2 lbs ground beef
- a pinch kosher salt and freshly ground black pepper
- 1 jar of your favorite spaghetti sauce more if needed (I used cheese and spinach)
- 1 pound oven ready lasagna noodles
- 32 oz container Cottage Cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 1 pound fresh mozzarella cheese, grated
- A handful of chopped fresh basil leaves
- A handful of chopped fresh oregano leaves
Cook hamburger in a skillet until the meat is browned, about 10 minutes. Stir in the spaghetti sauce. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer over medium heat. In a medium bowl mix together the cottage cheese, parsley, basil, and oregano. Preheat the oven to 350 degrees. Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of the cheese mixture and then a layer of sauce. Repeat the process until the pan is full. Finish with a final layer of sauce. Bake at 350 degrees for 45 minutes to 1 hour. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.
Farmhouse Favorites, tying tradition back to the good old days one apron string at a time.
Jessi, momma to three kiddos, enjoys country cooking because it is inexpensive and the ingredients are easy to find. Her goal is to get families out of the drive thru window and back to the supper table.
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