I went from making lasagna once every three years, to making it at least monthly. It’s a simple meal I can throw together in a matter of minutes and it only needs to bake for 45-60 minutes. Awesome weeknight dinner.
I have a veggie version I make frequently, but every so often I don’t have time or don’t feel like sauteing veggies, so I make this super simple meatless version.
You can use whatever sauce, homemade or store bought, that you want. I have started making this Amazing Homemade Spaghetti Sauce in large batches and freezing it in 4 cup portions. I’m not kidding it really is amazing and it makes fabulous lasagna or stuffed shells.
The filling is also very versatile, you can use cottage cheese or ricotta cheese for the base. My kids like cottage cheese better, but I prefer ricotta.
Alright, I think that covers all the important stuff, lets get to the recipe.
Oh wait…don’t forget to check out the Amazing Homemade Spaghetti Sauce recipe.
- 10 dry lasagna noodles
- 1 bottle or can of your favorite spaghetti sauce, or 3-4 cups of homemade sauce
- 1 can diced tomatoes
- 1 large clove garlic, crushed or ¼ tsp garlic powder
- 2 tsp sugar, divided
- ½ tsp basil or Italian Seasoning
- 1 16 ounce container cottage cheese or Ricotta Cheese
- 1 egg
- 3 tbsp Parmesan cheese (optional)
- 1 tsp sugar
- 2 tbsp dried parsley (optional)
- 2 cup shredded mozzarella cheese
- Preheat oven to 350 degrees
- In a medium size bowl combine jar of sauce (or homemade sauce), can of tomatoes, garlic (or powder), 1 tsp sugar, ½ tsp basil or Italian seasoning. Mix well and pour half of mixture into bottom of a 9x13 pan.
- arrange 4-5 noodles over sauce, you will need to break one into pieces to get it to fit on the one side.
- In a small mixing bowl, combine cottage or ricotta cheese with one egg, parmeasean cheese if desired, 1 tsp sugar and 2 tbsp dried parsley (optional). Mix well and spread over dry noodle layer.
- Top Cheese mixture with remaining dry noodles in same manor that you put down first noodle layer. Pour remaining sauce over the dry noodles. Cover with tinfoil and bake for 40-45 minutes at 350.
- After 40-45 minutes remove foil and sprinkle mozzarella cheese evenly over cooking lasagna. Return to over for 10-15 minutes or until cheese is melted and noodles are soft and tender when poked with fork.
- Let set for 5-10 minutes before cutting.
- Enjoy
Serve with a salad and garlic bread! Yummy!
Keep it Real!
Maria
Lila
November 19, 2015 at 10:29 amIf you use the spaghetti sauce recipe from the previous page do you need to add additional spices to the sauce for this recipe???
Maria
November 19, 2015 at 3:41 pmGood question. No you don’t need to, I don’t. But you can if you want. It won’t make a huge difference.
Anna
January 15, 2016 at 11:39 amThank you for sharing this recipe – I’ve assembled lasagne with cooked noodles ahead of time (and refrigerated for a day or two until baking). Can I do the same with the uncooked noodles?
Maria
January 25, 2016 at 11:11 pmYes, you totally can!
Megan
December 27, 2016 at 10:22 pmWhy only one layer of noodles? Will they cook if you do several layers?
Maria
January 2, 2017 at 12:23 pmHi Megan, there are actually two layers of noodles. Because this is a no boil recipe, the noodles need to be touching sauce to cook properly. If you want to add more layers you can, you will need to make sure to have sauce right next to the noodles. Does that make sense? This recipe only makes enough sauce for two layers of noodles so you would need to make more sauce if you wanted to have more layers. Hope this helps.