Rockville - Gaithersburg
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Published on
July 16, 2012
July 16, 2012
Rockville - Gaithersburg
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Easy Lasagna Recipes
By: Jennifer Hill, Fremont Macaroni Kid
Jennifer Hill
My mom used to make this when I was a kid – her recipe came from a Campbell’s recipe book she’d had for years. I have altered and changed it to be kid-friendly (no chunks or onions), but with great
flavor and ease! I don’t even use a recipe, just go with what seems right… I also cook for a family of six and plan for leftovers. So the recipe below makes one very large pan or two medium pans (cover one and stick in the freezer for next month). But here is how I fixed it this week!
What you need:
- 2-3 lbs. ground turkey or ground beef (I use ground turkey)
- 1 package lasagna noodles (I use the no-boil, ready-to-use whole grain ones)
- 3 cans (10 ¾ ounce) tomato soup
- 1-2 containers (16 ounce) cottage cheese (I use about 1 ½)
- 16 ounce mozzarella cheese
- Onion powder, to taste
- Garlic salt, to taste
- Italian seasoning, to taste
- Oregano, to taste
- 2 tablespoons vinegar
- Parmesan Cheese
What to do:
Preheat oven to 350’ F. If you are not using no-boil noodles, cook noodles according to package directions and drain. If using no-boil noodles, you simply place them in the pan straight from the package.
While noodles are cooking, brown meat over medium heat in a large skillet. Add onion powder, garlic salt, Italian seasoning, oregano, vinegar and tomato soup. I seriously, just sprinkle the seasonings and taste it and add more if it doesn’t taste like I expect my lasagna to taste. Cook on low for about 20 minutes.
Spray a 13x9 inch casserole dish with cooking spray and begin layering your lasagna. Alternate noodles, cottage cheese, meat sauce and mozzarella cheese. Repeat two more times and after the third layer of mozzarella cheese sprinkle with fresh parmesan cheese.
Bake uncovered for about 30 minutes.
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