Lasagna. Who loves to eat it but hates to make it?
~ugh~ So much time spent in the kitchen.
Lots of folks hesitate to make it because it’s time-consuming, with the cooking of the noodles and the making of the sauce.
What if I told you that this is the fastest lasagna you’ll ever make?
What if I told you you could use jarred sauce and uncooked noodles?
Of course you’d make it!
This recipe was given to me years ago (I would credit the gal, but I can’t remember her name), but in the notes section I give you the OMT-tweaked recipe that I actually use for a family-sized lasagna:
1 large jar of pasta sauce (1)
1 pound of hamburger (2)
1 onion, diced and sauteed
1 green or red pepper, diced and sauteed
1 package of lasagna noodles (3)
1 large container of cottage cheese, small curd (4)
2 cups grated cheese (5)
1) Cook and drain hamburger, then add to sauce.
2) Saute onion and pepper, then add to sauce. Heat through.
3) Spray pan with no-stick spray.
4) Place a single layer of DRY noodles on bottom of pan.
5) Spoon and spread 1/3rd of cottage cheese on top of noodles.
6) Top with 1/3rd of sauce, then sprinkle with layer of grated cheese.
7) Repeat for three layers (or 4 layers for large pan…and in that case you’ll use 1/4 of ingredients for each layer).
8) Seal with foil and bake 1 hour @350°.
(1) I typically make my own sauce, and since I make this in a 9 x 13 or a 10 x 15 pan, I double everything. If I had to guess, I use about 32 ounces or more of sauce (2 jars-ish)
(2) I use between 1-2 pounds of hamburger. You decide.
(3) I use between 2-2 1/2 packages of lasagna noodles.
(4) I use about 2 large containers of small curd cottage cheese
(5) Double cheese.
How about a fast pictorial?
[Tweet “Fastest Lasagna You’ll Ever Make with No-Cook Noodles”]
Start with sauce…any sauce you either have on hand or that you love:
Full fat or low fat Cottage Cheese (or you could substitute ricotta cheese):
RECIPE NOTE: To those of you skeeved out by the use of cottage cheese in this recipe, let me tell you that I feel ya. I HATE cottage cheese. No lie. Would never ever catch me eating it…unless…I’m eating this lasagna.
#1: You totally can’t taste it.
#2: It’s a nice addition for some bulk.
#3: You totally can’t taste it.
#4: You gotta trust me here.
Grate some cheese:
Open the cottage cheese and give it a good stir:
Spray your pan with cooking spray, then line some noodles in a single layer (the broken parts cook down too, so no worries):
Spread some of the cottage cheese on the noodles:
Spread some sauce on top of the cottage cheese:
Looks like these after it’s been spread around:
Later some cheese on top of that:
Start all over again with more noodles:
You might get two or three layers, depending on the depth of your pan, but when you’re done layering, end with a layer of sauce and then top with cheese:
Lawsy. Are you Italian? Cause it kinda looks like it!
Here is the finished product (which looks a bit runny because we didn’t let it sit long enough after baking ’cause we had the HUNGRAYS! Normally, if you let it set a bit after baking, everything holds together nicely):
As you can see, it made a boatload of lasagna. No worries. Eat a meal’s worth, save another meal’s worth of leftovers, then cut and freeze the rest. It freezes and reheats beautifully.
Nothing goes to waste.
I’ve been using this recipe since I was a newlywed. It has stood the test of time for over 33 years. If that ain’t a recommendation, I don’t know how else to convince you.
Throw in a lovely salad, a garlicky french bread, maybe a tasty vino, and you have a fancy dinner that didn’t take you all day to prepare. Trust me when I tell you this will not only become a family favorite, but one you won’t mind preparing.
What are you waiting for?
Happy cooking, y’all!