Thursday, June 19, 2014

No Boil Lasagna

Life has been super busy lately. I got married June 7, 2014. To kick off wedding week, we had  his parents, my mom, both of his grandmothers, and my brother over for supper. The easiest thing that I could think of was lasagna. This recipe is super straightforward, can be made ahead of time and baked at a later date. Would be perfect to take to new parents as a freezer meal, to a family member who had surgery, or to a grieving family as a meal.

I really do need to get better at taking pictures of the entire process. But, I did get a picture of the final product. I think I picked the warmest day of the last two weeks to have the oven run for 3 hours between lasagna, dessert, and garlic bread.  This lasagna has been made by my mom for years and has been passed down to me.

No Boil Lasagna
2 lbs ground beef
Salt & Pepper
1/4 green bell pepper
1/2 onion
2 15 oz can tomato sauce
1 15 oz can of stewed or diced tomatoes
2 cups water
12 lasagna noodles
1 large container of cottage cheese
6 cups of mozzarella cheese
2 tsp garlic salt
1 1/2 tsp oregano

In a large pot place the hamburger, onion, bell pepper, salt and pepper in a pan. Brown and drain any excess grease off the meat.

Turn down the heat; add the tomato sauce, diced tomatoes, water, garlic salt, and oregano

In a 9x13 cake pan spread a thin layer of the sauce mixture

Lay down 3 noodles across and 1 on the bottom. Spread more sauce on the noodles. Put 1/3 of the cottage cheese and mozz cheese.   (Repeat this step two more times)

Bake at 350 for 75 minutes or until noodles are done, cheese is browned.

Now, I am off to spend some quality time with the husband...