Growing up, my least favorite part about making lasagna was always boiling the noodles. Not only did it take time, but it left an extra dish to wash. My first year of college, my good friend Mark shared his mom’s lasagna recipe with me. She adds extra water to the sauce, lengthens the cooking time, and eliminates the need to cook the noodles. Perfect!!
I actually use this method with every lasagna recipe I make. I love not having to boil the noodles. And you don’t have to spend extra money for the fancy no-boil needed variety. Bonus!!
Easy Lasagna
1# lean ground beef
1-2 cloves garlic
26 oz jar of spaghetti sauce
3/4 cup water
24oz container cottage cheese
1/4 cup parmesan cheese
1 egg
1 Tbsp dry parsley
3 cups mozzarella cheese
9-10 lasagna noodles, uncooked
Brown hamburger with garlic. Drain fat. Add spaghetti sauce and water. Heat through. Combine cottage cheese, parmesan, egg, and parsley. In a 9×13″ pan, layer a third of the sauce, half of noodles, half of the cottage cheese mixture, and a third of the mozzarella. Repeat layers, ending with the remaining sauce and mozzarella. Cover with foil and bake at 375 for about an hour. I like to take off the foil the last few minutes so the cheese browns on top. Let sit for 10 minutes before serving.
Notes
-The flavor of this lasagna will vary according to the type of sauce you use, so you may need to experiment with different brands/types till you find the one your family likes the best.
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