Once you’ve made this lasagna, it will become a favorite. Garfield will love this one.
- 1 lb. ground beef
- 1 jar spaghetti sauce
- 1 lb cottage cheese
- 8 oz sour cream
- 8 UNCOOKED lasagna noodles
- 18 oz shredded mozzarella
- 1/2 cup grated Parmesan
- 1 cup water
Do NOT cook those noodles.
Brown the ground beef, drain and add it to the sauce.
Combine the cottage cheese and sour cream — blend well. (Note: if you find ricotta cheese is cheaper, then by all means feel free to use about 1-2 lb. ricotta instead of this combination.)
Put about 1 1/2 cup meat mixture on the bottom of a 9″x13″ pan.
Layer: 1/2 of the noodles, 1/2 of the cottage cheese mixture, 1/2 of the mozzarella, 1/2 of the remaining meat and 1/4 cup of the Parmesan. Repeat each layer.
Pour the water around the sides of the pan and cover tightly with foil.
Bake at 350°F for 1 hour. Uncover and bake an additional 20 minutes or until bubbly. Let stand 15-20 minutes.
Variations: I like to add sliced zucchini between the cheeses. You can add all sorts of vegetables to this, vary the meat mixture or try different sauces.
Suggestion: double the recipe and freeze the extra. This reheats extremely well.
