Sometimes I get to craving the oozing cheese and multiple layers of lasagna but I don’t want to go to all the trouble to make sauce and do all the other things that a traditional lasagna entails. Here is my quick and easy lasagna recipe, that can have you eating in less than 90 minutes.
1 pound ground meat, any kind or 1 cup Grape-nuts
1 21-ounce jar pasta sauce
16 oz small curd cottage cheese or ricotta cheese
12 ounces mozzarella cheese, grated
1 cup Parmesan/Romano cheese, grated
9 lasagna noodles
1/2 lb of mushrooms, sliced
Brown ground beef and drain before adding to the pasta sauce. If you want the meaty mouth feel without the meat, add the cup of Grape-nuts to the pasta sauce and stir well.
Bring water for the noodles to a boil and cook lasagna noodles in boiling salted water.
In a medium bowl, mix cottage or ricotta cheese, mozzarella cheese, Parmesan cheese and eggs. Stir to combine.
Spread a spoonful of sauce in bottom of 9×13 pan. Then layer three noodles and put 1/3 of the meat mixture over the noodles. Place the sliced mushrooms across the top. Now, add 1/3 of cheese filling, dotting the cheese mixture. Continue to alternate noodle layers with sauce, mushrooms and cheese, ending with the cheese on top.
Bake at 350 degrees covered with foil for 30 minutes. Then 15 minutes uncovered, until cheese is golden and bubbly. Let stand for 10 minutes before serving.
Serve with garlic bread and it’s a dinner for the ages.