4. Boil about 12 lasagna noodles; drain them when cooked, usually about 10 minutes.
5. You are ready to layer your lasagna! Use a 9×13 lasagna pan deep enough for about 3 layers. Spoon a small amount of meat mixture on the bottom of the pan so the noodles won’t stick. Layer 3 lasagna noodles on top of that.
6. Top the pasta with 1/3rd of the meat mixture.
7. Now, carefully add a spread 1/3rd of the cheese mixture on top of the meat sauce. Lightly drop spoonfuls and smooth them out.
8. Next, add 1/3 of both shredded cheeses – enough to coat the white sauce – and then sprinkle with some grated Parmesan cheese.
9. Repeat the previous layer 2 more times. The top should be the remaining 3 lasagna noodles.
10. The last layer is the shredded mozzarella. Sprinkle the mozzarella cheese on top of the cheddar, just enough to cover.
11. Bake uncovered at 375 degrees for about 40 minutes. At that point, turn on the broil to low, Broil until the top is golden brown, about 8 minutes.
12. Let the lasagna sit out for at least 30 minutes before serving. Cut into squares and ENJOY! NOTE: You can freeze this lasagna for up to 3 months in an airtight container that has been placed inside a freezer bag.Ingredients
2 lb ground sirloin
24 oz meat-flavored spaghetti sauce
1/2 Tbsp salt
1/2 Tbsp pepper
1/2 Tbsp garlic powder
12 lasagna noodles, cooked
8 oz sour cream
8 oz small curd cottage cheese
6 oz cream cheese, room temperature
6 Tbsp grated Parmesan cheese
2 c shredded sharp cheddar cheese
2 c shredded mozzarella cheese
Directions
1. Preheat oven to 375 degrees. In a large frying pan, brown ground beef with salt, pepper, and garlic powder.
2. Drain meat when done and add it back to the pan. Add the spaghetti sauce – just enough sauce to make the meat wet, but you don’t want more sauce than meat. Simmer until you are ready to layer the lasagna.
3. In a large mixing bowl, thoroughly mix sour cream, cottage cheese, and cream cheese with 3 tablespoons of Parmesan and 1 teaspoon of salt.
4. Boil about 12 lasagna noodles; drain them when cooked, usually about 10 minutes.
5. You are ready to layer your lasagna! Use a 9×13 lasagna pan deep enough for about 3 layers. Spoon a small amount of meat mixture on the bottom of the pan so the noodles won’t stick. Layer 3 lasagna noodles on top of that.
6. Top the pasta with 1/3rd of the meat mixture.
7. Now, carefully add a spread 1/3rd of the cheese mixture on top of the meat sauce. Lightly drop spoonfuls and smooth them out.
8. Next, add 1/3 of both shredded cheeses – enough to coat the white sauce – and then sprinkle with some grated Parmesan cheese.
9. Repeat the previous layer 2 more times. The top should be the remaining 3 lasagna noodles.
10. The last layer is the shredded mozzarella. Sprinkle the mozzarella cheese on top of the cheddar, just enough to cover.
11. Bake uncovered at 375 degrees for about 40 minutes. At that point, turn on the broil to low, Broil until the top is golden brown, about 8 minutes.
12. Let the lasagna sit out for at least 30 minutes before serving. Cut into squares and ENJOY! NOTE: You can freeze this lasagna for up to 3 months in an airtight container that has been placed inside a freezer bag.
