Lasagne Noodles (6-8)
1 lb. all natural grass fed beef haha or just your usual ground beef
1 cup thinly sliced fresh mushrooms (optional)
2 T. chopped fresh basil (optional)
1 cup cottage cheese (if desired)
1 large jar of marinara sauce (sometimes I buy an extra small jar of another kind so I don't run out)
Large pkg of shredded mozzarella cheese (I like buying the really good (expensive) cheese that is in a ball that you shred yourself and mixing it in with a small package of the cheap stuff. Sometimes I add a little Asiago as well.)
Pkg. of Sliced Mozzarella
Freshly grated Parmesan cheese
Pam Olive Oil cooking spray
1) Fully cook 6-8 Lasagne Noodles according to package directions with a little salt and olive oil in the water. Using tongs spread them out to air dry on a wire cooling rack so they don't stick to anything.
2) In a large skillet or frying pan brown ground beef. Near the end of cooking, drain most of the liquid/fat, then return to pan and add 1 c. of chopped mushrooms if desired. Cook until mushrooms are translucent and turning golden. I push the meat aside and spray the mushrooms with a little cooking spray to brown them up.
3) Pour in marinara (my current personal favorite flavor is Classico Sweet Basil) until ground beef is fully saturated but not SOUPY. (approximately 3/4 of the jar). Stir it all together well.
4) Coat bottom and sides of a 9x13 or smaller baking dish with Pam Olive Oil cooking spray.
5) Layer as follows:
- Noodles
- All of beef/mushroom mixture
- Spoon on a few dollops of cottage cheese (if desired) and swirl it into the beef mixture
- Grated mozarella--I use a lot to fully cover layer, (sprinkle with diced basil if desired),
- More noodles
- Frost with remaining marinara sauce or open a new jar. VERY IMPORTANT to frost with a thin layer and cover noodles but not pile on too thick which will make it SOUPY.
- Top with sliced Mozzarella until lasagne is covered (if you run out of slices you can add some shredded as well)
- Sprinkle generously with grated Parmesan
6) Bake @ 350-375 until bubbly and turning golden brown. (Around 30-40 minutes)
7) Remove from the oven and place on a wire rack. Very important to let it cool for about 10-15 minutes before you slice it or it will be, you guessed it, SOUPY!!
p.s. If you want the traditional version, I always used Prego traditional Marinara, cheap mozzarella and didn't use the fresh basil or the Asiago. The cottage cheese and mushrooms have been on and off over the years :) Experiment and see what you like!
