“This is a HUGE batch of lasagne. I have experimented over the years with different methods and this one is the best I have found. It's easy and fairly simple and I love the combination of the tastes of Ricotta and Cottage cheese. I just don't like the lumps in the Cottage Cheese. Using dry noodles also speeds things up. I get RAVE reviews every time I make it.”
1hr 30mins

Ingredients Nutrition


  1. Brown ground beef, stirring till no large lumps remain.
  2. Push meat to sides of pan and let water cook away until water has evaporated.
  3. While there is still water in the pan, pour in dried onion flakes.
  4. When water is gone and only grease remains, stir and then drain the meat through a colander.
  5. Add remaining spices and stir.
  6. Then add the spaghetti sauce and let simmer.
  7. While sauce is simmering, combine Cottage Cheese and Ricotta Cheese in mixing bowl.
  8. Beat together with a mixer until smooth.
  9. (At this point you can put the baby spinach in a food processor and chop finely and add to cheese mixture, if desired) Once sauce has simmered 15 to 20 minutes, gather cheese mixture, sauce, noodles and Mozzarella and Parmesan cheeses.
  10. Pour a layer of sauce into 13 x 9 inch baking pan or casserole dish.
  11. Using DRY noodles, spread the Cottage and Ricotta cheese mixture on each noodle and place in pan side by side.
  12. Then pour a layer of sauce over the cheese.
  13. Sprinkle with Parmesan to cover and then add a thick layer of shredded mozzarella.
  14. Repeat until there are 3 layers of each.
  15. (Note: When using dry noodles sauce should be a bit more thin than if using cooked noodles. The dry noodles will absorb the liquid and cook along with the rest) Cook in preheated oven at 350 degrees for 40- 45 minutes.
  16. Keep covered loosely with aluminum foil for the first 30- 35 minutes so cheese doesn't brown too much.
  17. Once it has baked, remove from oven and let sit for 10 minutes to make cutting easier.

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