Lasagna with homemade sauce

Its been chilly and rainy here today so I thought making a huge pan of homemade lasagna would fit the bill perfectly. I decided I was gonna make homemade sauce to use in this instead of sauce from a jar. I adapted the sauce recipe from Amy’s over at the petite filet blog.  I served this with Rachael Rays green gobble ems!


1 box no boil lasagna noodles

1 15 oz. container cottage cheese- I used fat free

1 small bag of shredded mozzarella

1/2 cup grated parmesan cheese

1 egg

dried herbs- 1 tbsp oregano, 1 tbsp basil, salt and pepper


1 28oz can crushed tomatoes

1 14.5 oz can whole tomatoes

1 small can tomato paste

1 med onion, diced

5 very large cloves garlic, minced

1 lb. ground beef

dried herbs- 1 tbsp oregano, 1 tbsp crushed red pepper flakes, 1 tsp garlic powder

fresh herbs-big handful flat leaf italian parsley, about 15 leaves fresh basil, chopped

salt and pepper

2 tbsp evoo


In large soup pot, heat evoo. Add in ground beef and brown. Add in onion and cook about 4 mins. Stir in garlic, tomatoes, tomato paste, dried and fresh herbs, and salt and pepper. Stir to combine and cook on low heat for about 2 hours, stirring occasionally.

Preheat oven to 350.

In med. bowl, combine cottage cheese with egg, 1 tbsp oregano, 1 tbsp basil, salt, pepper, and 2 tbsp parm cheese.

Now its time to arrange the lasagna.

Spoon about 3/4 cup sauce in bottom of 13×9 pan. Top with 3 lasagna noodles. Spread some of the cottage cheese mixture over noodles. Sprinkle with a little mozzarella and some parmesan. Spoon on some more sauce.  Repeat 2 more times. Top with remaining 3 lasagna noodles. Spread remaining meat sauce over pasta.  Top with mozzarella and parmesan cheese. Cover with foil and bake 35 mins. Remove foil and bake 15 more mins to brown.



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