Vicki's Three-Cheese Garlic Lasagna

Vicki Lloyd


I started out with a lasagna recipe given to me by my sister-in-law probably 30 years ago. Through the years, I have changed just about everything and made this recipe my own. The original recipe didn't have any garlic in it at all, a small jar of mushrooms and only 8 oz of noodles. It also had less hamburger. Anyway, this one is mine and everyone who tries it loves it. My husband swears it's the best lasagna he has ever eaten! Please give it a try! You won't be sorry!

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1 Hr
35 Min


1.75 lb
low-fat hamburger
24 oz
garlic & onion spaghetti sauce
15 oz
tomato sauce
1 large
white onion
8 oz
jar of sliced mushrooms
salt to taste
1 tsp
garlic powder
16 oz
lasagna noodles, cooked
24 oz
cottage cheese
4 cups
mozzarella cheese
2 cups
mild cheddar cheese


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1Boil lasagna noodles per package instructions. Chop onion very fine. (I use my food processor on the CHOP setting).

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2While the noodles are boiling, brown the hamburger in a large skillet and drain the grease. Add the spaghetti sauce, tomato sauce, onion, garlic, salt and mushrooms. Allow the sauce to cook together on medium low heat for at least 20 minutes to blend the flavors.

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3When noodles are finished cooking, rinse them thoroughly in cold water to prevent them from sticking.

4Preheat oven to 350 degrees F. Spray a large lasagna casserole dish with nonstick spray.

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5Begin by adding a layer of noodles, overlapping them in the dish.

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6Then evenly spread on half of the cottage cheese.

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7Sprinkle on 2 cups of Mozzarella cheese evenly on top.

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8Next spoon on half the sauce mixture and spread evenly.

9Repeat above steps beginning with the noodles and ending with the sauce mixture.

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10Top with 2 cups mild cheddar cheese.

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11Bake at 350 degrees F for 35 minutes.

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Italian