If you don’t know by now, lasagna is my favorite food! I could literally eat only lasagna if I was deserted on an island and that was the only food available. That being said I have made various lasagna recipes over the years, and before I was diagnosed with Crohn’s or cooked much at all, I made this recipe all the time. Warning, this is not for anyone with food sensitivities but it is really simple! Check my “tried and true” page for additional lasagna recipes- links also at bottom of this post.
- 1/2 lb spicy Italian sausage
- 1/2 lb ground beef
- 16 oz container cottage cheese
- 4 oz, or more, Parmesan cheese
- 8 oz shredded mozzarella
- 16 oz ricotta
- 1 1/2 jars of your favorite pasta sauce
- 6-8 lasagna noodles, I always cook them before assembling the lasagna
- Italian seasoning, to taste
Preheat oven to 375°
Brown beef and sausage, do not drain fat, then add jarred pasta sauce. Add additional Italian seasoning blend for additional flavor.
Mix cottage cheese, mozzarella and ricotta together in a bowl.
To assemble, place small amount of sauce on bottom of casserole dish, then place layer of lasagna noodles. Top lasagna noodles with half of the cheese mixture and top with remaining half of meat sauce. Repeat once more. Top the final layer of meat sauce with Parmesan cheese and bake for minutes.