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"No More Boiling" Lasagna

Sauce: (note: you can substitute a 30 oz can of spaghetti sauce for the tomato sauce and basil)

1 pound hamburger
1 tsp. dried basil (or fresh if you have it)
1 large onion, diced
2 cups mushrooms (optional)
1/4 teaspoon garlic powder ( I use 3 or 4 cloves of fresh minced)
1 cup water
30 oz. can tomato sauce

In a large skillet over medium-high heat, cook meat, stirring, until lightly browned. Drain off grease. Add onion and garlic powder, cook 3-4 minutes until tender. Stir in tomato sauce, basil, and water. Add mushrooms if desired.


2 cups cottage cheese (Note: Use a name brand. I used a generic one once. It had a lot more water in it and made the filling very runny)
8 oz. shredded mozzarella cheese, divided
2 eggs
1 cup parmesan cheese, divided
1/2 tsp. salt
1/4 tsp. black pepper
8 oz. lasagna noodles (10-12 noodles), uncooked

To assemble:

In a small bowl, combine cottage cheese, eggs, salt, and pepper.

Spoon 1 1/2 cups sauce into 13 x 9 x 2 inch pan; top with half the (uncooked) noodles, all of the cottage cheese mixture, half of the mozzarella, half of the Parmesan cheese,1 1/2 cup sauce and remaining noodles. Top with remaining sauce, mozzarella and Parmesan.

Cover tightly (I wrap in Heavy Duty foil) and bake in 350 oven for 45 minutes. Remove cover and cook for another 15 minutes. Let stand 15 minutes before serving.

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