This makes a very authentic tasting lasagna, rich, cheesy and very filling.

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 - 9x13 dish
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.

  • Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

Nutrition Facts

568 calories; protein 33.9g 68% DV; carbohydrates 56.4g 18% DV; fat 23.1g 36% DV; cholesterol 67mg 22% DV; sodium 1110.3mg 44% DV. Full Nutrition
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Reviews (108)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2004
This is a simple and easy to follow recipe. However it is impossible to make a lasagna that big with only one can of pasta sauce. Definitely use two! I used low-fat ricotta instead of cottage cheese and didn't mix it into the sauce. Add onions/vegetables/spices for extra texture/flavor. Read More
(165)

Most helpful critical review

Rating: 3 stars
12/23/2011
Edible though not visually appealing. It also quite bland wish I didn't follow the recipe and had added some spices. I added spinach to this to get a little veggie action but we really didn't care for this. Will look for a different cheese lasagna recipe. Read More
(8)
143 Ratings
  • 5 star values: 91
  • 4 star values: 34
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
12/30/2004
This is a simple and easy to follow recipe. However it is impossible to make a lasagna that big with only one can of pasta sauce. Definitely use two! I used low-fat ricotta instead of cottage cheese and didn't mix it into the sauce. Add onions/vegetables/spices for extra texture/flavor. Read More
(165)
Rating: 5 stars
11/27/2006
Very tasty and super easy!! I modified the recipe a bit by getting the "oven ready" lasagna that doesn't need pre-boiling. I added an extra 1/2 cup water to the sauce to make sure the noodle cooked correctly, then set it on 425, put a double-wrap of tight foil, and baked it for 60 minutes. After baking, allow it to sit still wrapped in foil for an additional 10 minutes. Overall prep time is almost the same, but less pots and pans to wash!! :-) Read More
(114)
Rating: 5 stars
02/06/2007
I gave this five stars because it was pretty inexpensive and very easy to make. I used cottage cheese as the recipe called for but it did make the sauce a little sweeter than I prefer. I also used two jars of pasta sauce as other reviewers said there wasn't enough sauce using one jar and I was glad I used two. I also did not blend the cottage cheese with the pasta sauce since I like the chunkier sauces and the sauce I used had vegetables in it. Overall it made a fine meal and I will make it again. Read More
(84)
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Rating: 4 stars
10/16/2008
Just a quick note for those of you looking to save a step and some time! I have been making lasagna for years one of my favorite dishes and I have NEVER cooked the lasagna noodles- I always just use them raw. If you layer the lasagna as stated in this recipe (or any other) with noodles meat sauce cheese of choice and again the noodles will come out perfect every time. The juices from the tomato sauce actually cook the noodles and this is a huge time saver (and one less pot to wash). Trust me just try it! I then bake the lasagna covered with foil for 50 minutes uncover and top with cheese then bake for an additional 10 minutes to melt the cheese on top! Read More
(73)
Rating: 4 stars
10/02/2003
Really easy to make although I seemed to run out of sauce at the end. I used ricotta instead of cottage cheese mostly just because I had never heard of using cottage cheese. Very very good the cheddar adds a nice flavor. Read More
(36)
Rating: 4 stars
11/14/2003
This was very easy lasagna to make. I would suggest using a little more sauce and I would also put a layer of sauce on top of the last layer of pasta otherwise the layers of pasta and cheese dry out. Read More
(30)
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Rating: 5 stars
05/09/2003
amazing lasagna, perfect for vegetarians, but i'm not vegetarian and i still loved it! i added sliced mushrooms to the recipe and used ricotta cheese in place of cottage cheese (much much better, more authentic). i also added monterey jack cheese and doubled the mozzarella. yum!!! NOT for the lactose intolerant... Read More
(29)
Rating: 5 stars
07/06/2003
Fantastic! My fiance called it "brilliant." I was in a hurry and messed it up -- I forgot to add the sauce in the layers so it was only on the bottom and the top and it was still delicious. Read More
(16)
Rating: 5 stars
05/09/2003
This is very easy and very good. It was a great recipe for my first try at lasagna. My husband loves it. I doctored up the store boughten sauce with oregano fresh basil leaves and three cloves of minced garlic in a blender. It adds a little kick to the dish makes it more interesting. I also found that using the cook-it yourself lasagna noodles was better than the pre-cooked lasagna noodles. Great recipe! Read More
(15)
Rating: 3 stars
12/23/2011
Edible though not visually appealing. It also quite bland wish I didn't follow the recipe and had added some spices. I added spinach to this to get a little veggie action but we really didn't care for this. Will look for a different cheese lasagna recipe. Read More
(8)
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