Preheat oven to 375 degrees. In a large frying
pan, brown Ground Beef with Salt, Pepper, and
Garlic Powder.
Boil about 12 lasagna noodles; drain them when
cooked, usually about 10 minutes.
Drain meat when done and add it back to the pan.
Add the Spaghetti Sauce - just enough sauce to make
the meat wet, but you don't want more sauce than
meat. Simmer until you are ready to layer the
lasagna.
In a large mixing bowl, thoroughly mix Sour Cream,
Cottage Cheese, and Cream Cheese with 3 T of
Parmesan and 1 tsp of Salt.
Use a 9x13 lasagna pan deep enough for about 3
layers. Spoon a small amount of meat mixture on
the bottom of the pan so the noodles won't stick.
Layer 3 lasagna noodles on top of that.
Top the pasta with 1/3rd of the meat mixture.
Carefully add a spread 1/3rd of the cheese mixture
on top of the meat sauce. Lightly drop spoonfuls
and smooth them out.
Next, add 1/3 of both shredded cheeses - enough to
coat the white sauce - and then sprinkle with some
grated Parmesan cheese.
Repeat the previous layer 2 more times. The top
should be the remaining 3 lasagna noodles.
The last layer is the shredded mozzarella.
Sprinkle the mozzarella cheese on top of the
cheddar, just enough to cover.
Bake uncovered at 375 degrees for about 40
minutes. At that point, turn on the broil to low.
Broil until the top is golden brown, about 8
minutes.
Let the lasagna sit out for at least 30 minutes
before serving. Cut into squares and ENJOY!
Serving
Suggestions
NOTE- You can freeze this lasagna for up to 3 months in an airtight container that has been placed inside a freezer bag.
Originally Submitted
4/14/2024
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