Loaf Pan Lasagna
From 1DomesticGoddess 2 years agoIngredients
- For the meat sauce: shopping list
- 3/4 cup chopped onion shopping list
- 3 tsp. jarred minced garlic shopping list
- 1/8 tsp. crushed red pepper flakes shopping list
- 12 oz. (90% lean) ground beef shopping list
- 1 cup (14.5 ounces) diced tomatoes shopping list
- 1 (8 oz.) can tomato sauce shopping list
- dash of salt shopping list
- dash of black pepper shopping list
- - shopping list
- Other ingredients needed to make the lasagna: shopping list
- 1/2 cup small cured cottage cheese shopping list
- 1/2 cup grated Parmesan cheese shopping list
- 2 Tablespoon grated Parmesan cheese shopping list
- 1 egg lightly beaten shopping list
- 1/4 tsp. dried minced parsley flaked shopping list
- 6 lasagna noodles, uncooked (See *Note) shopping list
- 3/4 cup shredded mozzarella cheese shopping list
- 1/4 cup shredded mozzarella cheese shopping list
- 2 Tablespoon Kraft Grated Parmesan cheese shopping list
How to make it
- 1.) Preheat oven to 400°F. (Yes, I said 400 degrees.)
- 2.) In a (12-inch) skillet over medium heat, add the ground beef and onions. Cook until the ground beef is lightly browned, then drain off the grease.
- 3.) Place the cooked ground beef and onion back in the skillet, then and the garlic, salt, and pepper.
- 4.) Now add the crushed red pepper flakes, and continue cooking for at least 30 seconds.
- 5.) Now stir in the diced tomatoes (along with the juice), the tomato sauce and bring to a boil. Continue cooking for 2 minutes, then set pan aside.
- 6.) In a bowl, combine together, the cottage cheese, Parmesan cheese, 3/4 cup of mozzarella cheese, and the egg.
- 7.) To assemble the lasagna, spread ½ cup of the meat sauce in the baking pan.
- 8.) Spread ⅓ of the cottage cheese mixture on top 2 of the Lasagna noodle, and lay on top of the meat sauce (side by side).
- 9.) Repeat this layering 2 more times, making sure you end up with enough meat sauce and mozzarella cheese for the top layer.
- 10.) When you lay the last noodle down, you will have no more cottage cheese mixture left.
- 11.) Place the remaining meat sauce on top of the dry noodles.
- 12.) Mix together the 1/4 cup of remaining mozzarella cheese with 2 Tablespoons of grated Parmesan cheese. Sprinkle cheese mixture on top.
- 13.) Cover pan tightly with aluminum foil that has been sprayed with a bit of non-stick olive oil cooking spray.
- 14.) Bake in oven for 30 minutes.
- 15.) Remove the aluminum foil, and continue baking until the cheese is lightly brown on top. (I baked mine for 10 minutes, then removed pan from the oven.)
- 16.) Let cool for 10 minutes out of the oven before slicing the Lasagna. (This made 4 to 5 servings.)
- 17.) *Note: When it came to placing the Lasagna Noodles in the baking pan, I needed to break off 1-inch of each Lasagna Noodle, in order for them to fit inside the pan.
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