Semi-Homemade Lasagna

Lasagna is one of those meals that many dread because they think it takes so long, & is so much work, that they rarely make it from scratch.  This version, is semi-homemade; you are using store-bought pasta sauce instead of homemade, & you use cottage cheese to replace any ricotta mixture that other lasagnas have.  So mostly you are boiling noodles, cooking ground beef & then using ready-to-use, store-bought ingredients to assemble your lasagna.  Easy!  Don't freak out that I have 18 steps to this lasagna.  I explain how to layer the lasagna step-by-step so you don't get lost & confused.

My husband actually said this was the best lasagna he has ever had!  I really enjoyed it as well.  It was nice & filling with all the thick layers of hearty meat & melty cheese.  This lasagna is fast to throw together.  The longest part is waiting for it to finish in the oven!  Double the recipe to make two lasagnas at a time & freeze the second one for later to give you a mess-free weeknight meal!
  

Semi-Homemade Lasagna

Recipe by: Amber (Dessert Now, Dinner Later!)

• 9 lasagna noodles (typically the equivalent of 1/2 box)
• 1 lb ground beef (I like to use 85/15)
• 1 1/2 Tbsp Homemade Italian Seasoning Dressing Mix (*Recipe to follow)
• 1-2 (1lb 8oz) Jar(s) Prego/Ragu/favorite pasta sauce (I used 1 1/2 jars, so doubling this recipe is nice to use up that extra half jar.)
• 1 (24oz) tub 2% Small Cottage Cheese Curd
• 2 1/2 cups shredded mozzarella cheese
• Dried parsley

1. Boil lasagna noodles according to directions on the box.  Drain & set aside.
2. Brown ground beef with italian seasoning in a skillet over medium-high heat, breaking up with a spoon.  Once browned, drain fat & set aside.
3. In a greased 13x9" baking dish, spread a small amount of pasta sauce on the bottom.
4. Layer 3 noodles.
5. Evenly spread half the cottage cheese over the noodles.
6. Evenly sprinkle half the meat over the cottage cheese.
7. Evenly spread 1/3 of the pasta sauce over the meat.
8. Evenly sprinkle with 3/4 cup mozzarella cheese.
9. Layer 3 noodles.
10. Evenly spread the second half of the cottage cheese over the noodles.
11. Evenly sprinkle the second half of the meat over the cottage cheese.
12. Evenly spread another 1/3 of the pasta sauce over the meat.
13. Evenly sprinkle with 3/4 cup mozzarella cheese.
14. Top with 3 remaining noodles.
15. Spread last 1/3 of the pasta sauce.
16. Sprinkle with remaining 1 cup of mozzarella.  Shake a little dried parsley over the top.
17. Cover with foil & bake at 350*F for 45 minutes or until bubbling & cheese is melted, removing foil the last 10 minutes of bake time.
18. Allow lasagna to rest for 10 minutes before cutting & serving, allowing juices to absorb into the pasta.  Enjoy!

**If cooking a frozen lasagna: Bake at 350*F for 75-90 minutes, removing foil last 10 minutes to melt cheese.

Italian Seasoning Dressing Mix

Recipe from Deals to Meals & adored by: Amber (Dessert Now, Dinner Later!)

• 2 Tbsp garlic salt or powder (I use powder)
• 2 Tbsp dried minced onion
• 2 Tbsp sugar 
• 4 Tbsp dried oregano
• 2 tsp black pepper 
• 1 tsp dried thyme 
• 2 tsp dried basil 
• 2 Tbsp dried parsley 
• 1/2 tsp celery salt 
• 4 Tbsp salt 
• 1/2 tsp paprika

1. Place all ingredients into a food processor or blender and blend until smooth. Store in a closed container in a cool, dry place.

Italian Salad Dressing:
1/4 cup + 2 Tbsp white vinegar 
2/3 cup canola or vegetable oil 
2 Tbsp water 
1 1/2 Tbsp dry Italian Seasoning Dressing Mix

Blend or whisk together until smooth. Serve over your favorite salads.

Lasagna is one of those meals that many dread because they think it takes so long, & is so much work, that they rarely make it from scratch.  This version, is semi-homemade; you are using store-bought pasta sauce instead of homemade, & you use cottage cheese to replace any ricotta mixture that other lasagnas have.  So mostly you are boiling noodles, cooking ground beef & then using ready-to-use, store-bought ingredients to assemble your lasagna.  Easy!  Don't freak out that I have 18 steps to this lasagna.  I explain how to layer the lasagna step-by-step so you don't get lost & confused.

My husband actually said this was the best lasagna he has ever had!  I really enjoyed it as well.  It was nice & filling with all the thick layers of hearty meat & melty cheese.  This lasagna is fast to throw together.  The longest part is waiting for it to finish in the oven!  Double the recipe to make two lasagnas at a time & freeze the second one for later to give you a mess-free weeknight meal!
  

Semi-Homemade Lasagna

Recipe by: Amber (Dessert Now, Dinner Later!)

• 9 lasagna noodles (typically the equivalent of 1/2 box)
• 1 lb ground beef (I like to use 85/15)
• 1 1/2 Tbsp Homemade Italian Seasoning Dressing Mix (*Recipe to follow)
• 1-2 (1lb 8oz) Jar(s) Prego/Ragu/favorite pasta sauce (I used 1 1/2 jars, so doubling this recipe is nice to use up that extra half jar.)
• 1 (24oz) tub 2% Small Cottage Cheese Curd
• 2 1/2 cups shredded mozzarella cheese
• Dried parsley

1. Boil lasagna noodles according to directions on the box.  Drain & set aside.
2. Brown ground beef with italian seasoning in a skillet over medium-high heat, breaking up with a spoon.  Once browned, drain fat & set aside.
3. In a greased 13x9" baking dish, spread a small amount of pasta sauce on the bottom.
4. Layer 3 noodles.
5. Evenly spread half the cottage cheese over the noodles.
6. Evenly sprinkle half the meat over the cottage cheese.
7. Evenly spread 1/3 of the pasta sauce over the meat.
8. Evenly sprinkle with 3/4 cup mozzarella cheese.
9. Layer 3 noodles.
10. Evenly spread the second half of the cottage cheese over the noodles.
11. Evenly sprinkle the second half of the meat over the cottage cheese.
12. Evenly spread another 1/3 of the pasta sauce over the meat.
13. Evenly sprinkle with 3/4 cup mozzarella cheese.
14. Top with 3 remaining noodles.
15. Spread last 1/3 of the pasta sauce.
16. Sprinkle with remaining 1 cup of mozzarella.  Shake a little dried parsley over the top.
17. Cover with foil & bake at 350*F for 45 minutes or until bubbling & cheese is melted, removing foil the last 10 minutes of bake time.
18. Allow lasagna to rest for 10 minutes before cutting & serving, allowing juices to absorb into the pasta.  Enjoy!

**If cooking a frozen lasagna: Bake at 350*F for 75-90 minutes, removing foil last 10 minutes to melt cheese.

Italian Seasoning Dressing Mix

Recipe from Deals to Meals & adored by: Amber (Dessert Now, Dinner Later!)

• 2 Tbsp garlic salt or powder (I use powder)
• 2 Tbsp dried minced onion
• 2 Tbsp sugar 
• 4 Tbsp dried oregano
• 2 tsp black pepper 
• 1 tsp dried thyme 
• 2 tsp dried basil 
• 2 Tbsp dried parsley 
• 1/2 tsp celery salt 
• 4 Tbsp salt 
• 1/2 tsp paprika

1. Place all ingredients into a food processor or blender and blend until smooth. Store in a closed container in a cool, dry place.

Italian Salad Dressing:
1/4 cup + 2 Tbsp white vinegar 
2/3 cup canola or vegetable oil 
2 Tbsp water 
1 1/2 Tbsp dry Italian Seasoning Dressing Mix

Blend or whisk together until smooth. Serve over your favorite salads.