Reviewed: Sep. 19, 2008

simple and so good, thumbs up for this one!

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Reviewed: Sep. 4, 2008

I have been making this recipe for years. It is a recipe that you really don't have to measure anything...just assemble...plus I happen to love jarred pasta sauce. The secret to cutting and serving a lasagne square that doesn't fall apart, is to let it set up for about 20-30 minutes after removing it from the oven. I use an extra jar of sauce for "gravy" to pour over the top.

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KARENKY

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 25, 2008

I have been using this recipe for over five years now and I have not been disappointed. It works best if you make it the night before and let it sit in the fridge. The cottage cheese is really the key to this recipe. Thanks Bob for sharing your awesome lasagna!

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jkepple79

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2008

This is a very good recipe. I only made two changes. I added some canned mushrooms. Also, I mixed the mozzarella and cottage cheeses with one whole egg and tossed in some parmesean for good measure.

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EVEELANE

Cooking Level: Expert

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Reviewed: Jul. 30, 2008

Basic recipe, easy to make. Nothing about this would be considered awesome but the ease of making it. I thought it should have a little more sauce as it came out a tad dry.

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BigSausage

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Reviewed: Jul. 16, 2008

Just o.k. for us. Bland and not cheesey enough. It reminded me of a frozen Lean Cuisine Lasagna. The cottage cheese just kind of disappeared, contributed little flavor and didn't add any body to the lasagna itself. I added 1/2 pound of italain sausage to the meat. I think that really helped. I didn't bother to cook the noodles ahead. I just added a 1/2 cup of water to the sauce and covered the lasagna while cooking. Then when the nooldes were done, about 45 minutes, I took off the foil, topped with cheese and cooked for about 5 more minutes. Definitely wait the 10 minutes to serve. It helps everything set up.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2008

Very fantastic, basic recipe! I've made this several times (without the cottage cheese) and always run short on the meat sauce. In the future, I'll add mushrooms and finely diced vegetables to my sauce to make it go further.

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SNEJDL

Cooking Level: Intermediate

Living In: Carrollton, Texas, USA

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Reviewed: Jul. 6, 2008

Overall this is a great, yet simple enough recipe. It turned out fantastic for me, but I added a few things and didn't cook the lasagna noodles. I just let them soak in a pan of hot water while I preped everything. 1. I added about 1/2 tsp dried oregano, 1 tsp italian seasoning,3 cloves of miced garlice to the meat and sauteed the garlic and the onion in butter before adding to the meat mixture. 2. Then I added one egg and a pinch of nutmeg to the cottage cheese, which I cut in half and used half ricotta. 3. I put a layer of spaghetti sauce under the first layer of noodles instead of greasing the pan. 4. Cooked covered with foild for 55 minutes and uncovered for 10 more min.

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Liz

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2008

Very very very good! My mother always put cottage cheese in her lasagna and I prefer it this way. I think it makes the whole dish a lot lighter and it's not as rich and sickly as with so much ricotta; although I do sometimes add a bit of ricotta as well. I also make homemade sauce: a couple of cans of chopped tomatoes, 1/2 softened onion, couple of cloves of garlic, oregano, fresh basil, a dash of red wine vinegar, sugar, and seasoning. Thanks a bunch Bob!!

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LinnieD

Cooking Level: Beginning

Living In: Manchester, Greater Manchester, England, U.K.

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Reviewed: Jun. 16, 2008

Simple and delish. I added a layer of sun-dried tomato pesto between layers, and a dash of chili powder and cayenne pepper to the ground beef as I was cooking it for an extra kick. My boyfriend and his friends all loved it!

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Chandley

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jun. 8, 2008

This was a pretty yummy, if basic lasagna recipe. I used homemade spaghetti sauce and no-bake lasagna noodles. I did miss the ricotta though.

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Totaly Smert

Cooking Level: Expert

Home Town: Edmonds, Washington, USA

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Reviewed: Jun. 1, 2008

I make this lasagna often for my husband. He can't get enough!

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guera399

Cooking Level: Intermediate

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Reviewed: May 24, 2008

easy to put together with quick ingredients. i always make two batches and freeze one. good to substitute half hamburger, half italian sausage - i always omit the ricotta, husband preference. i add olives.

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Tasha

Cooking Level: Intermediate

Home Town: Aransas Pass, Texas, USA

Living In: Soldotna, Alaska, USA

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Reviewed: Apr. 5, 2008

I tried this recipe for my first time making lasagna. It was a hit, my husband took it to work and everyone wanted a piece the next day cause it smelled and looked so good. It was quick to prepare and easy to make. It truly is 'awesome' lasagna.

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Bunnie1ca

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Reviewed: Apr. 4, 2008

STOP using cottage cheese! ricotta is better not only because it is traditional but also because it has a MUCH lower moisture content and you don't have to do silly stuff like mixing in eggs. Eggs don't belong in a lasagna. This is a simple recipe and there is no need to make it difficult. If you want to make it difficult try one of the gourmet recipe's. Virtually every decent sized grocery store in America sells ricotta these days so don't be afraid to use it.

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stephen larsen

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Reviewed: Apr. 1, 2008

Delish! I added about 1 egg and 1 T. dried oregano to 24 oz. of cottage cheese. Also used about 50 oz. of sauce as another reviewer suggested. I didn't cook noodles, but put them under hot tap water for 20 minutes, as suggested by someone else. I also added a variety of seasonings (basil, oregano, chopped garlic, etc.) to the meat mixture. In a standard 9x13 pan, I used 15 noodles. I did grease the pan too. Cooked for 55 covered, 15 uncovered. This was soooo easy and quick to make. All my prep work took only 25 minutes (but I was rushing!).

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Flower Fan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 24, 2008

I found this recipe about four or five years ago. My kids love it and their eyes light up every time I say I'm thinking of making it. For those as lazy as me, I use fresh sheets of pasta uncooked and they cook in the over. Just make sure no edges are exposed when baking. It really cuts down on the time and mess of handling the cooked lasagna noodles.

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bweisz

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Reviewed: Mar. 24, 2008

Very easy, very delicious. I was scared to make lasagna before I used this recipe and am glad I did. Now I feel confident when I do though it's always better the day after for some reason.

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lucidmoon

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Reviewed: Mar. 21, 2008

This was so good. I added a few touches, we like ours a little cheesier than this recipe calls for. I added a 16 oz. container of ricotta cheese and 1/2 a bag of KRAFT 5 cheese blend to the cottage cheese. Then topped with the other 1/2 of the shredded cheese. This makes quite a bit, so my husband brought the leftovers to work the next day. UM, the platter was literally licked clean. Thumbs up!!!

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Keaton Davis

Cooking Level: Intermediate

Home Town: Nederland, Texas, USA

Living In: Groves, Texas, USA

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Reviewed: Mar. 21, 2008

Wonderful! I added mushrooms and fresh spinach (more veggies for my family is always good esp. if they don't quite realize they are eating them). I had never made lasagna b/f but this was great and super easy!!!

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Masonmom2

Cooking Level: Intermediate

Home Town: Rockwall, Texas, USA

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Bob's Awesome Lasagna

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