Lasagna My Way

Melanie B


Freezes well before and after baking.


★★★★★ 1 vote

1 Hr
1 Hr 30 Min


  • 1
    recipe of my spaghetti sauce (posted on my page)
  • 1 pkg
    lasagna noodles, cooked ( or use the no-cook noodles)
  • 2
    16 ounce container of cottage cheese
  • 3 c
    parmesan cheese, grated (not the green can)
  • 4 c
    mozzerella or italian blend cheese
  • 3

How to Make Lasagna My Way


  1. Use 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!
  2. Make 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.
  3. Begin building the lasagna starting with the sauce, noodles, cheese mixture, noodles, ultimately ending with cheese mixture. Sprinkle remaining Parmesan cheese on top.
  4. Cover 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.
  5. This 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.

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About Lasagna My Way

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

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