originally courtesy of my best friend from college, Marisa, but includes some modifications I’ve made over the years


1 lb. meat (Italian sausage, ground beef, ground turkey, etc)

1 – 1 ½ jars pasta sauce (using 1 ½ jars makes your lasagna somewhat soupy, but I hate dry lasagna, so I prefer it that way)

Vegetables as desired (spinach, broccoli, squash, tomatoes, carrots, peppers, mushrooms, etc)

1 large container cottage cheese, drained

1 egg beaten

½ cup grated parmesan cheese

12 oz. mozzarella cheese

1 box no-boil lasagna noodles


Brown your meat. Drain. Add pasta sauce and vegetables.

Drain cottage cheese in colander. Beat an egg, add cottage cheese and parmesan cheese, and mix together.

In 9×9 Pyrex dish, put 1/3 of meat/sauce mixture in bottom. Add a layer of noodles, then ½ cottage cheese mixture, and then a layer of mozzarella. Repeat. I usually add an extra layer of sauce before the top layer of mozzarella (so I usually get 3 layers of sauce; 2 layers of everything else).

Bake at 400 degrees for 35-40 minutes or until cheese is melted and golden brown.

Note: If you use a 9×9 Pyrex dish, this will fill up pretty close to the top of the dish. You could use a 9×13 dish, but the layers always feel so thin to me that way that I prefer the 9×9 dish.

To Freeze

Follow all instructions, but do not bake. Cover tightly and freeze.

Before baking, thaw completely (this often takes 1-2 days in the refrigerator). If the middle doesn’t thaw, you’ll end up burning the top layer of cheese before the middle of the lasagna gets warm.

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