Holy moly it’s been a while! Today I’m sharing my family’s favorite lasagna recipe.  I found this recipe at a few years ago and I modified it to suit our family’s tastes.  The kicker here though is that this recipe doesn’t require the noodles to be boiled before baking!  I don’t know about you, but I’m all for taking shortcuts when possible 😉





Yield:  4-6 Servings


  • 1 pound ground beef
  • 2 tablespoons oil
  • Salt, to taste
  • ½ teaspoon black pepper, ground
  • ½ teaspoon red pepper flakes
  • 9 lasagna noodles
  • 1 (26 ounce) jar spaghetti sauce
  • 16 ounces cottage cheese
  • 1 egg
  • ¾ cup parmesan cheese, grated
  • 3 cups mozzarella cheese, shredded


Preheat the oven to 375°F and set aside a greased 9”x13” baking dish.

Heat the oil in a saucepan over medium-high heat.  Cook the ground beef with salt, black pepper, and red pepper flakes until the meat is no longer rare.  Mix in the spaghetti sauce and remove from heat.

Mix the cottage cheese, egg, and parmesan cheese and set aside.

Add a few spoons of the spaghetti sauce to the baking dish, making sure the bottom of the pan is coated.  Place three lasagna noodles side-by-side over the sauce.  Add a third of the cottage cheese mixture over the noodles, followed by a third of the spaghetti sauce, which is followed by sprinkling one cup of the mozzarella cheese.  Follow this layering process two more times, ending with a final layer of mozzarella cheese.

Bake covered for 40 minutes; uncover and bake for an additional 15 minutes; and lastly, broil for 5 minutes until the top is brown and bubbly.  Let the lasagna rest for ten minutes before serving.


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