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“Easy lasagna dish, you can freeze it or have it for dinner.”
1hr 20mins

Ingredients Nutrition


  1. Set oven to 375 degrees.
  2. Boil lasagna noodles till soft. Drain water then lay on flat surface to cool.
  3. In large pan brown 2 pounds of ground beef.
  4. After the meat is browned, drain the ground beef.
  5. Return ground beef pan and add 1 tablespoon of parsley, 1 teaspoon of garlic, 1 tablespoon of basil, 1 1/2 teaspoons of salt, the 28oz can of crushed tomatoes, & the 6oz can of tomato paste to the ground beef. Return to heat & simmer for 30 minutes. (this will be the meat sauce.).
  6. In another bowl, add 1 1/2 cups of ricotta cheese, 2 cups of cottage cheese, 2 medium eggs, a 1/2 cup of parmesan cheese, 2 teaspoons of salt, 2 tablespoons of parsley flakes, & 1/2 teaspoon of pepper. Mix well. (This will be the cheese mix).
  7. In a 9x13in pan start layering.
  8. First add a layer of noodles, have them overlap to fit in pan.
  9. Then cover noodles with the cheese mix. You can make it as thick as you want but i recommend a thin layer just enough to cover the noodles.
  10. Then cover the cheese mix with a layer of mozzarella cheese. If using slices use one layer, if using a shredded cheese sprinkle a decent amount to cover cheese mix.
  11. Lastly add a layer of meat sauce, you can also make this layer as thick as you want but i recommend a thin to medium layer just enough to cover the mozzarella cheese.
  12. Put in oven for 30 - 45 minutes, leave uncovered.
  13. ENJOY!

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