Lasagna My Way

Melanie B


Freezes well before and after baking.


★★★★★ 1 vote

1 Hr
1 Hr 30 Min


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recipe of my spaghetti sauce (posted on my page)
1 pkg
lasagna noodles, cookedm ( or use the no-cook noodles)
16 ounce container of cottage cheese
3 c
parmesan cheese, grated (not the green can)
4 c
mozzerella or italian blend cheese

How to Make Lasagna My Way


  • 1Use a large lasagna pan or 2 9x13 baking dishes.
    I have a HUGE lasagna pan, so I use it. Next time I make lasagna, I'm going to weight it!
  • 2Make spaghetti sauce (with or without the veggies) as per my page. Spaghetti Sauce sorta scratch
    Mix the cheeses and eggs, reserving 1 cup of Parmesan for the top.
  • 3Begin building the lasagna starting with the sauce, noodles, cheese mixture, noodles, ultimately ending with cheese mixture. Sprinkle remaining Parmesan cheese on top.
  • 4Cover with foil and bake at 350. For a deep lasagna pan, 1 1/2-2 hours, for 2 9x13 pans, 1 hour. Remove the foil and let the cheese brown for the last 10 minutes. Let the lasagna rest for about 20 minutes before serving.
  • 5This freezes well before or after baking. I normally bake first, then make individual containers for the freezer.
    You can make this in smaller disposable baking pans for shut-ins or to freeze and bake at a later time. If you use the disposable containers, place them on a cookie sheet when you bake them.

Printable Recipe Card

About Lasagna My Way

Course/Dish: Savory Pies
Main Ingredient: Vegetable
Regional Style: Italian
Hashtag: #lasagna

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