Relda Jean Sandgran
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- 1 1/2 lb
- lean hamburger
- 8 oz
- sliced fresh mushrooms
- 3 bottle
- ragu chunky mushroom sauce
- 16 oz
- cottage cheese, small curd (drained)
- 1/2 c
- parmesan cheese topping
- 1 bag(s)
- frozen chopped spinach, defrosted & squeezed dry
- 4 oz
- can chopped olives (optional) i don't leave this out
- 1/4-1/2 tsp
- season salt
- 3 can(s)
- italian blend cheese
- 1 c
- grated parmesand chees
- parmesan chese topping
- lasagna noodles, cooked or no boil
1Fry Hamburger until done. Drain off any grease. Add fresh mushrooms & cook until they are done. Add the 2 bottles of sauce. Cover and simmer.
2Place Cottage cheese in a colander and drain any excess liquid. Place cottage cheese in a bowl. Add Parmesan cheese topping, chopped olives, drained spinach and season salt. Mix well and set aside.
3If cooking lasagna noodles cook according to package directions. I use the No cook noodles.
4Mix the Italian blend cheese and grated Parmesan cheese.
5Put some sauce on the bottom of baking pan, layer noodles, sauce cottage cheese mixture by spoonfuls, and cheese mixture. Make a total of 3 layers., ending with sauce and cheeses. I then use some of the Parmesan cheese topping also.
6Bake 35-40 minutes if using no boil noodles, about 30 minutes with cooked noodles.