- 1 (12 ounce) container Michigan Brand cottage cheese
- 12 ready-to-bake lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten slightly
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1 tablespoon Italian seasoning
- 1 (23 1/2 ounce) jar pasta sauce
- 1/2 lb ground beef, cooked and crumbled
- 1 cup mix of diced onions, carrots and celery
Preheat your oven to 350° and lightly grease or spray a 13×9 baking pan.
Begin by sauteing your vegetables in a bit of oil over medium high heat – about 5 minutes. Add your hamburger and cook until well browned. Add your favorite jar of pasta sauce and mix to combine. Set aside.
In a small bowl, add beaten egg, spices (salt, pepper, garlic, and Italian seasonings), Michigan Brand cottage cheese, Parmesan and half of the mozzarella cheese. Stir to combine.
Take a big spoonful of sauce and spread a thin layer on the bottom of the baking pan. Layer 4 noodles across to cover the bottom. Take half of your cheese mixture and spread evenly over the noodles, then add half of your sauce mixture. Next add another layer of 4 noodles, the other half of your cheese mixture then a final layer of noodles. Top with the rest of the sauce and lastly, sprinkle the remaining half of mozzarella cheese!
Cover with a piece of tin foil and bake for 45 minutes. Tip: Place and baking sheet under the pan in case the lasagna begins to bubble over. After 45 minutes remove the foil and bake for an additional 15 minutes.
Remove the lasagna from the oven and let it rest for 20 minutes! Enjoy!