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Tuesday, March 25, 2014


This may be "Canadianized" lasagna, but it is my favourite type because it's what I grew up with. I was always happy when Mom made this for dinner.

To make 1 large and 1 mini-lasagna:

  • 1 Tbsp olive oil
  • 1 chopped yellow onion, on the larger side
  • Several garlic cloves or 1-2 tsp garlic powder
  • Approx 2 lb ground beef (this could be even less, compensating by making it saucier - it's all based on preference)
Sautee the onion and garlic in the olive oil, then add ground beef and cook until browned.  Add water if needed, but be sure to pour off any fat/grease before adding sauce.

  • 1 Tbsp parsley if you have it, or I used a mix of basil and oregano
  • Salt to taste
  • 1/4 tsp pepper
  • 1 1/2 cans of pasta sauce (I used a pre-spiced "garlic and herb" sauce, 28-oz size can)
Let the sauce and meat simmer for 5 minutes. Separately, blend:
  • Approx 2 cupes cottage cheese
  • 2 beaten eggs
Also prepare:
  • 1/2 lb lasagne noodles, cooked and drained (half a package)
  • 1/2 lb sliced mozarella cheese - or as desired
  • 1/4 cup grated parmesan cheese
Now you are ready to assemble the lasagna(2).  Layer in this order, spreading through the two pans:
  • thin layer of meat sauce
  • half of the noodles
  • all the cottage cheese mixture
  • half of the mozzarella
  • half of the remaining meat sauce
  • remaining noodles
  • remaining meat sauce
  • remaining mozzarella
  • grated Parmesan cheese

Bake at 350 degrees for 30-45 minutes.  I prefer my cheese topping browned and crusty so I end up leaving it in closer to the 45 minutes.