Lasagna how I like it

Jordan VanDijk

"This is the type of lasagna I love -- meaty, with just the right amount of cheese, and diced tomatoes to keep it fresh. This recipe uses no-cook lasagna noodles"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


80 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375F
  2. Begin to brown the beef on medium heat, then add the onions and garlic and finish browning.
  3. Add the salt, pepper, fennel and paprika and mix, stirring for 30 seconds.
  4. Reserve 1/4 of the can of tomato sauce. Add to the meat, the tomatoes, sauce and herbs, and let simmer for 20 minutes
  5. While the sauce is simmering, prepare the cheese mixture by combining the cottage cheese, mozzarella, and egg together.
  6. Pour the reserved tomato sauce into the bottom of a rectangular casserole. Layer 4 noodles, 1/3 the meat sauce, 1/3 the cheese mixture, noodles sauce mixture, noodles sauce mixture, and then sprinkle the parmesan overtop.
  7. Let sit for 20 minutes. Bake for 25 minutes until the cheese is browned and bubbly, and let sit for 10 minutes before serving


Read all reviews 0

Other stories that may interest you