READY IN ABOUT 1¾ hrs

Classic and Simple Meat Lasagna

Read Reviews (15)

"Whole wheat noodles and lean ground beef make this tasty favorite a little lighter." — ccb1122

Directions

Preheat oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

Kitchen-Friendly View

PREP 25 mins
COOK 1 hr
READY IN 1 hr 35 mins

Reviews More Reviews

Mar 17, 2013

I am giving this 5 stars for ease alone....I didn't even cook the lasagna noodle. One layer sauce on the bottom of the pan - noodles then a layer of sauce. I assembled in the morning using homemade leftover sauce and put in the refrigerator. I took it out and popped it in the oven - for about 45 minutes - took the foil off and cooked an additional 10. Perfect and oh so easy. UPDATE - I made this with Johnsonville Italian sausage and it was great.

—Baking Nana

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Aug 26, 2011

I never know how many stars to leave when I make changes. Just for personal preference, I'd give it 4 stars because I don't care for the cottage cheese/egg layer, and leave that out. Usually when I make my own lasagna I don't precook my noodles, and we prefer shredded chicken over ground beef. Other than that, this is pretty close to how I make mine! I probably use more cheese, and sometimes cheddar in addition to the mozzarella. For variety, if we have veggies that need to be used I might add sliced zucchini and/or spinach as well. But this recipe is a good, solid, simple lasagna, and you should try it!

—karen

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24 Ratings

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Oct 21, 2011

Easy and delicious!!! My husband went back for 3rds!!! I only used one egg...and used Ricatta instead of cottage cheese (I love ricatta). AWESOME RECIPE and I will absolutely make it again!!!

—sahall46

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Sep 30, 2011

Easy and delicious, I added fresh diced green peppers in with the layers.

—jomama

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Oct 25, 2011

The BEST lasagna! My husband prefers this even over resertaunt lasagna! Definitly adding to my personal receipe box. Side note: Since we didn't want a lot of leftovers I doubled the receipe then devided into 3 aluminum containers. 2 I then placed in the freezer for another night. 1 containers made a perfect 4 serving dinner! Now I don't have to 2 to other nights this month and my husband has something available if I'm not arround!

—Morgan1436

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Mar 15, 2012

Very good, easy recipe.

—GOGOLF

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Jan 30, 2013

I didn't care for it. Didn't like the basil and thought it needed more cheese. Husband loves it though, so does son. 2 against 1.

—Megan

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Nov 25, 2012

Very basic, and very nice. I didn't have cottage cheese so I subbed a little bit of plain greek yogurt instead. I didn't make as much of the cheese mixture as a result; I didn't want it to be too out of the ordinary. I used homemade lasagna noodles; since this is our first attempt at pasta, and they were thick, I added a cup of water and baked for twice as long. This turned out very well. Very delicious, basic lasagna. Satisfied hubs' craving for it. Thanks for the recipe!

—pomplemousse

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Nutrition

Calories
501 kcal
25%

Carbohydrates
47.1 g
15%

Cholesterol
121 mg
40%

Fat
19.3 g
30%

Fiber
6.3 g
25%

Protein
35.6 g
71%

Sodium
1028 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Classic and Simple Meat Lasagna

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 501
Calories from Fat: 173

% Daily Value *
Total Fat 19.3g 30 %
Saturated Fat 9.1g 45 %
Cholesterol 121mg 40 %
Sodium 1028mg 41 %
Potassium 717mg 20 %
Total Carbohydrates 47.1g 15 %
Dietary Fiber 6.3g 25 %
Protein 35.6g 71 %
** Sugars 12.4g
Vitamin A 17 %
Vitamin C 3 %
Calcium 45 %
Iron 36 %
** Thiamin 23 %
** Niacin 82 %
** Vitamin B6 19 %
** Magnesium 26 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.