Homemade Lasagna

It has probably been two years since I made a real lasagna. It is always either in the crock pot or the lasagna roll ups, because that is so much easier. This week, however, Wonderful Husband was begging for lasagna. I really don’t know why, other than he found a box of lasagna noodles in the cupboard while he was raiding them one day. He seriously asked four times in one day if we could have lasagna the next day. Who am I to deny lasagna to the hard working husband?

As with most of my recipes, I am constantly on the look out for the best one available. I am normally not satisfied with lasagna because I don’t really like beef and there is never enough cheese for me. Enter the Kraft Better-than-ever cheesy meat lasagna. Can you hear the angels singing? Because I can. I am still sneaking to the fridge to stuff forkfuls of cold, leftover lasagna in my mouth. This will definitely be a repeat in our household. I served it with toasted french bread and homemade bruschetta. It was divine.

Ingredients

  • 3/4 lb. extra-lean ground beef (I used 1lb bc thats how mine is packaged)
  • 3 cloves garlic, minced
  • 1-1/2 tsp. dried oregano leaves
  • 1 jar (24 oz.) spaghetti sauce
  • 1 large tomato, chopped
  • 1 egg
  • 1 container (16 oz.) cottage cheese (I used a mixture of cottage cheese and ricotta and it was WAY more than 16oz)
  • 1/4 cup KRAFT Grated Parmesan Cheese
  • 9 lasagna noodles, cooked
  • 1 pkg. (7 oz.) shredded Mozzarella 

Directions:

  • Brown meat with garlic and oregano in large saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes. Mix egg, cottage cheese and Parmesan until blended.
  • Spread 1/2 cup meat sauce onto bottom of 13×9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup sauce; repeat layers. Top with remaining noodles and sauce; cover.
  • Bake 30 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.

I will admit that I used more like 24oz of the ricotta/cottage cheese mixture, and I used freshly grated Parmesan instead of the shaker cheese stuff. Really, you can vary this however you want depending on your personal preferences, but it delicious! I would love to try this out with zucchini noodles instead of lasagna noodles, or with ground turkey instead of beef. Oh the healthy options! It almost makes up for the insane amount of cheese.

Enjoy!

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