Lasagna - Loaded With Cheeses, Ground Beef, Herbs, and Marinara Sauce
Lasagna is one of those classic dishes that seems to be loved by everyone, but it does take a bit of time to prepare. That’s why whenever I make lasagna, I like to double the recipe and make two pans. If I’m putting in all that effort anyway, it just makes sense to go the extra mile and have a second lasagna ready to freeze for an easy meal on another day. There’s something comforting about knowing you have a homemade lasagna waiting in the freezer, ready to pop into the oven on a busy evening. Plus, nothing beats the smell of lasagna baking in the oven, filling the house with that irresistible aroma. It’s a meal that brings people together, whether you’re serving it for a casual family dinner or when you have friends over. Everyone seems to love lasagna, and having an extra pan in the freezer is always a good idea.
Did You Know?
Lasagna is one of the oldest types of pasta, dating back to ancient Greece. The name comes from the Greek word "Laganon," which referred to a flat sheet of dough cut into strips. Fun fact: Traditional lasagna recipes from Naples include meatballs, sausage, and hard-boiled eggs!
Yield: 4 servings
Ingredients:
9 lasagna noodles
1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (24-ounce) jar marinara sauce
1 (15-ounce) container 2% or full-fat cottage cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Personal Tip: Preheating the oven early ensures it's at the perfect temperature by the time you're ready to bake, which is crucial for even cooking.
Cook Noodles:
Bring a large pot of salted water to a boil. Cook the lasagna noodles until al dente, about 8-10 minutes. Drain and set aside.
Personal Tip: To prevent the noodles from sticking together after draining, lay them flat on a lightly oiled baking sheet or hang them over the edge of the pot.
Cook Beef:
In a large skillet over medium heat, brown the ground beef. Add the chopped onion and minced garlic; cook until softened, about 5 minutes. Stir in the marinara sauce, dried basil, dried oregano, salt, and pepper. Simmer for 5 minutes.
Personal Tip: Drain any excess fat from the beef after browning to avoid a greasy lasagna. This keeps the layers neat and the flavors balanced.
Prepare Cheese Mixture:
In a large bowl, combine the cottage cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, and the large egg. Mix well.
Personal Tip: Make sure the egg is fully incorporated into the cheese mixture for a creamy texture that binds well in the lasagna layers.
Assemble Lasagna:
Spread a thin layer of meat sauce in the bottom of a baking dish. Layer with three lasagna noodles, more meat sauce, and one-third of the cheese mixture. Repeat layers twice, ending with the remaining meat sauce and the remaining 1 cup of mozzarella cheese.
Personal Tip: Gently press down on each layer to eliminate air pockets and ensure the lasagna bakes evenly.
Bake:
Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
Personal Tip: To avoid the cheese sticking to the foil, spray the foil lightly with cooking spray before covering the lasagna.
Serve:
Let the lasagna cool slightly before serving.
Personal Tip: Allowing the lasagna to rest for 10-15 minutes after baking helps it set, making it easier to cut and serve neat slices.
Nutritional Information (Per Serving):
Calories: 600, Protein: 35g, Carbohydrates: 45g, Fiber: 4g, Net Carbohydrates: 41g, Fat: 30g, Saturated Fat: 15g, Cholesterol: 130mg, Sodium: 1000mg, Sugars: 10g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money
- Choosing Meat: For extra flavor, use a mix of ground beef and Italian sausage. Ground turkey can be used for a leaner version.
- Noodle Options: No-boil lasagna noodles can save time. If using, adjust the baking time according to the package instructions.
- Cheese Alternatives: Ricotta cheese can be substituted for cottage cheese for a creamier texture. Freshly grated Parmesan provides better flavor than pre-grated.
- Vegetable Additions: Add layers of sautéed spinach, mushrooms, or zucchini for added nutrition and flavor.
- Thickening Sauce: If the sauce is too thin, simmer it longer to reduce and thicken before layering.
- Freezing Tips: Lasagna freezes well. Assemble the lasagna in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Portion Control: Make individual servings by baking the lasagna in smaller, single-portion baking dishes. This is also great for meal prep.
- Reducing Fat: Use part-skim mozzarella and low-fat cottage cheese to reduce the overall fat content of the dish.
- Flavor Enhancements: Add a pinch of red pepper flakes to the meat sauce for a bit of heat. Fresh herbs like basil or parsley can be added for extra freshness.
- Cost-Saving Tips: Buy ground meat, cheese, and pasta in bulk when on sale. Using store-brand marinara sauce can also help reduce costs without sacrificing quality.
Lasagna Noodles - The Kind You Boil and the Kind You Just Take From the Box
When it comes to lasagna noodles, you have two main options: traditional noodles that you boil before layering and no-boil noodles that you use straight from the box. Both have their pros and cons, and the choice depends on your preference and time constraints.
Boiled Lasagna Noodles
These are the classic choice for lasagna. Boiling the noodles gives you more control over their texture, allowing you to achieve that perfect al dente bite. However, they can be more time-consuming since you have to cook them beforehand and deal with the potential for sticking or tearing. On the plus side, boiled noodles absorb the sauce and flavors well, resulting in a traditional, hearty lasagna.
No-Boil Lasagna Noodles
No-boil noodles are a convenient option for those short on time. They soften during baking as they absorb moisture from the sauce and cheese, eliminating the need to pre-cook. However, because they rely on the moisture from the sauce, you need to ensure your sauce is slightly thinner than usual to prevent dry noodles. The convenience of no-boil noodles makes them a popular choice for quick meals, but some purists might prefer the texture of boiled noodles.
Which is the Better Choice?
Both types of noodles can yield a delicious lasagna, but if you're looking for a traditional texture and don't mind the extra step, boiled noodles might be your best bet. If convenience is key, no-boil noodles will save you time and still produce a satisfying dish. In either case, the key to great lasagna is a well-prepared sauce and a good balance of cheese and meat.