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lasagna my way

(1 rating)
Recipe by
Deb Kotansky
Minden, LA

This is my version of my mother's lasagna. I changed a few things and now it is mine. It is a bit time consuming and takes some effort... but most really great things do, right? Since I found the trick with the noodles, I make it more often. Boiling the noodles was my least favorite part... Hope you make and if you do, ENJOY!!!

(1 rating)
yield 8 -12 (or less with leftovers!)
cook time 45 Min

Ingredients For lasagna my way

  • 4 lb
    hamburger meat
  • 2 lb
    bulk sausage (hot or regular or one of each)
  • 1 lb
    bulk hot italian sausage (optional) if using this, use 1 lb. less hamburger.
  • To taste
    italian seasoning
  • To taste
  • To taste
  • 1 to 2
    large onions
  • 4 (8 oz) can
    tomato sauce
  • 2
    small cans tomato paste
  • To taste
    salt and pepper
  • 16 oz
    small curd cottage cheese
  • 8 oz
    sour cream
  • 8 oz
    cream cheese (softened)
  • 8 oz
    ricotta cheese
  • 1 box
    frozen spinach (thawed and moisture squeezed out)
  • 1 box
    lasagna noodles, 6 per layer
  • shredded mozzarella cheese
  • grated parmesan cheese

How To Make lasagna my way

  • 1
    Let me say... if you could see the recipe I transcribed this from, you would be amazed. I have had it scribbled for years on a piece of paper with no amounts for anything. I tried to the best of my ability to put down amounts according to how I make this. When seasoning, use your own preferences. I use fresh, or garlic bottled in oil, everything else is usually dried.
  • 2
    Brown hamburger, sausage and onion in large pot. Make sure meat is crumbled small to avoid big chunks of meat in your sauce. Drain well. (I pour meat into colander and run very hot water over it to remove as much grease as possible).
  • 3
    Return meat to pot and add tomato sauce, tomato paste and seasonings. You can add extra tomato sauce or water to adjust thickness of sauce. You want it thick and not too runny.
  • 4
    Simmer uncovered (best to cover with a wire splatter guard) over low heat for about an hour to let seasonings marry. Stir often.
  • 5
    Mix cottage cheese, sour cream, cream cheese, ricotta and spinach together. Remember to squeeze out the water from the spinach.
  • 6
    Prepare noodles. I never boil them or use the no-boil ones. I use regular noodles. You may not need both boxes. I have a huge pan and use between 18 and 21 noodles. Put noodles into (2) 9x13 baking pans and pour very hot water over them. Boil some water if your tap water isn't hot enough. Cover them completely. Let sit for 15 minutes. They will be pliable and close to done. The sauce will cook them the rest of the way. Take out one at a time and pat dry with paper towels. Leave noodles in water until needed. No more burning your fingers or torn up noodles!! Yay!
  • 7
    Spread thin layer of meat sauce into bottom of deep baking pan. Cover with layer of noodles (over lap noodles slightly).
  • 8
    Add thicker layer of meat sauce and cover with layer of noodles.
  • 9
    Add cheese mixture (all) and cover with layer of noodles.
  • 10
    Add another layer of meat sauce and cover with layer of noodles. You may have meat sauce left over... make as many layers as you want, but you will need more noodles. You can also freeze the meat sauce for use in some future dish.
  • 11
    Top: Meat sauce, mozzarella cheese and Parmesan cheese... use as much of the cheeses as you like.
  • 12
    Cover and bake at 350* for 1 hour. Can be made ahead and refrigerated. If cold, I would bake for at least 2 hours. If frozen.... use your best cook's judgement because I have never baked it frozen.
  • 13
    Let stand for 15-20 minutes before cutting.

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