I’ve been trying to figure out the perfect lasagna ever since trying different recipes and adapting them to what both Ben and I like. There never seems to be enough sauce/beef mixture whenever I used only a pound. 2 pounds of ground beef/turkey is just perfect. We don’t like runny sauce either, so I only use 1 jar of pasta sauce. I prefer using Trader Joe’s roasted garlic marinara sauce. For something different shred up 1 cup of zucchini to get some more veggies in, you won’t even taste them in the sauce. I’m not very good at eating the recommended amount of veggies that we’re supposed to have in a day. Is any one good at that? You could also use carrots a long with more onions a long with your zucchini. I plan on trying that next. 😉
Add some parmesan cheese in with the mozzarella and cottage cheese mixture and I think I have the perfect lasagna that both Ben and I like. I also used some cheddar cheese . The orginally recipe came from my aunt Carol, and I slightly adapted it to what Ben and I both like. Hope you like it too.
1 package of Lasagna noodles
2 pounds of ground beef or turkey
1 package spaghetti sauce mix (I didn’t use this just a jar of sauce)
1 16 oz carton of low fat cottage cheese
1 cup of parmesan cheese
1/2 cup of sharp cheddar cheese
1/2 1b. sliced mozzarella cheese (I used shredded)
1 16 oz Can of your favorite tomato sauce
1 cup of shredded zucchini
1. Brown meat add spaghetti sauce mix, zucchini, and sauce. Simmer for 20-30 minutes.
2. Cook noodles as directed on package. Arrange lasagna noodles in 9 X 13 baking dish, alternating with layers of meat sauce, cottage cheese & mozzarella cheese.
Bake at 30 minutes @ 350. I layered the shredded cheddar cheese on the very top, only.