Kim's Kitchen

Lasagna

• 1.5 lb Hamburger
• Salt & Pepper to taste
• 2 tsp. Garlic
• 1 tsp. Basil
• 1/2 tsp. Oregano
• 2 Jars (19-24oz) Pasta Sauce
• 2 C. Water
• 16oz Shredded Italian Blend Cheese
• 2 Eggs
• 16oz Tub Cottage Cheese
• 1/8-1/4 C. Grated Parmesan
• Lasagna Noodles
• Additional Grated Parmesan or Shredded Cheese (optional)

I know there are a lot of "EASY" recipes out there, but this one really is. It uses a lot of shortcuts that, I think, don't detract from the taste at all. If you want to make your sauce from scratch all day, I would never tell you not to. I don't have the patience for it so mine comes from a jar, but a good jar. ;)

Season Hamburger with Salt, Pepper, Garlic, Basil & Oregano. Brown until cooked through.

While meat is cooking prep everything else. In a bowl or saucepan, mix Pasta Sauce and Water together. Don't use "Chunky" Sauce! I prefer to use Tomato Basil or Parmesan/Romano or Roasted Garlic - something with some seasonings infused in it. If your sauce is really thick, you'll need to add more water. If it's really runny you might need more sauce and less water. The sauce should be thin because you need that extra water to thoroughly cook the noodles as it bakes. We are NOT pre-cooking the noodles. You can skip that step as long as you have plenty of liquid in your lasagna.(Regular noodles work as well as "oven-ready" noodles)

In a bowl, combine Shredded Cheese, Eggs, Cottage Cheese & Grated Parmesan.

Preheat Oven to 350.

Once everything is prepped, it's time to assemble. In a 10"x15" put down a layer of sauce. Add a single layer of uncooked lasagna noodles. (You can break and snap them to fit as needed, even if it doesn't look pretty it will taste amazing) On top of noodles, spread 1/2 of the cheese mixture, top with 1/2 of the hamburger, spoon sauce over top. Add another layer of noodles, the rest of the cheese mixture & hamburger. Top with more sauce & 1 more layer of noodles. Pour the rest of your sauce over the noodles. Sprinkle the top with grated parmesan cheese and any kind of shredded cheese you want (optional).

Cover the top with aluminum foil that has been sprayed with non-stick spray. (Dull side up - this helps it cook better, the shiny side reflects the heat instead of absorbing it as easily as the dull side) Put covered baking dish on cookie sheet and place in oven. (Trust me, you would much rather scrub the spill off the cookie sheet than the bottom of your oven.)

Bake for about 90 minutes. Carefully pull the foil back and check it. A fork inserted in the center should go in easily (the same way you'd want it to slide through the noodle on your plate). If it's still a little tough, cover and put back in - check every 10 minutes or so. Once it's done, pull the top off and let bake an additional 10 minutes.

If you can, let it set on the counter for 10-15 minutes before you cut into it. It continues to cook together as it cools and it gets easier to slice. If your family is anything like mine though, there won't be time for cooling. That's okay too.

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