Linda's Lasagna

I made this for a crowd Christmas Eve. I thought it was terrible even after trying to kick it up a knotch with additional spices and meat. I used top of the line ingredigents. Very disappointing. I should know by experience not to trust ratings esp on a holiday! Some one said it tasted like Stouffers Lasagna---and it did! Save your self the trouble and buy Stouffers. I am sorry but stouffers is not my idea of good lasagne---just a quick cheap substitute in a pinch.

This was excellent! I've only made lasagna one other time and this was so much better. I did use Ricotta cheese instead of cottage cheese only because of what I remember about eating cottage and peaches as a snack as a kid (ARGH). Never want cottage cheese again. Instead of no-bake noodle or boiling the noodles, I placed them in room temperature water for about 40 minutes and that worked great. (got this from someone else on AllRecipes) I added about 1 teaspoon of basil and a bay leaf to the sauce while it simmered. Be sure to remove the bay leaf! Since it's only me and my 21 year old son at home, I have a lot of leftovers and it was exceptional the next day. I also shared with my niece and her 2 year old and they loved it!!

Excellent lasagna. I added riccotta cheese instead of cottage like everyone else did...GOOD idea! also, added: white wine, italian seasoning, fresh-chopped parsley, and mushrooms to the sauce. It really adds flavor to it. In addition, instead of cooking the sauce, I put it in the slow-cooker for an hour on high, then on low all day which really makes the sauce shine. Just remember to add a bit of water and/or wine to it throughout the day. Best stuff you'll ever taste!

I have tried several different lasagnas now and this is mine & my husband's favorite so far. I added 1 (10-oz) package frozen spinach with the parmesan & egg, only used 4 oz cottage cheese, and used 1 cup shredded mozzarella and 1 cup shredded cheddar in place of the 1 lb mozzarella. The sauce had a wonderful flavor and I would use it again for pasta (but the Slow Cooker Spinach Marinara from this site is my favorite). My husband commented that it was a little too saucy and could've used the addition of mushrooms and more cheese.

Excellent! I used cottage cheese and no-boil noodles. This lasagna is different how you don't layer everything like other lasagnas. I think this helps it stay together. Very tasty! We split it into 10 servings and each serving was a perfect portion.

I made 6 9x13 pans of this for a dinner of about 30 people. I got so many compliments! It was easy to assemble and with the basic ingredients, it appealed to everyone. I did substitute ground turkey for the beef since we don't eat red meat but it did not affect the taste - obviously because no one else knew about the switch!! I'll make this for my family next time it's lasagna night!!

I made this for a family that I work for, tried it, and was blown away. VERY VERY GOOD. I might have put more seasonings in it, as I like my food very flavorful. It was perfect, am making it again tonight!

Like everyone else, I'm giving this recipe 5 stars. Both my husband and I loved this lasagna. It is by far the best lasagna we've had. The sauce isn't difficult to make but it's very tasty. The only thing I changed was substituting the cottage cheese with ricotta because I didn't have any cottage cheese on hand. This is my new lasagna recipe!

This recipe is amazing!! Usually I use ricotta cheese but I went with my gut and decided to try the cottage cheese and I'm so glad I did! It definitely gives it a creamier texture. I did take another users advice and added some basil, bay leaf, and fresh mushrooms it really adds to the flavor. Also I used Sargento artisan Parmesan and Romano for the cottage cheese mixture and the noodle layer and used Sargento mozzarella & asiago cheese for the top layer. Delicious!! Also, I soaked the noodles in room temp water for about an hour and what a difference it makes in the texture, no more boiling again!! Thank you for such a yummy recipe!

Awesome!! Great recipe, the meat sauce makes the dish. I find it amusing that people on here seem upset that cottage cheese is used instead of ricotta. Please get over it, it's about taste and some people don't like ricotta...move on people, this is great lasagna

This lasagna is so good! It's one of the simplest recipes I've seen, but that does not mean it's not one of the tastiest. The only change I made was I used ricotta instead of cottage cheese. The cheese mixture of ricotta, parmesan, and egg seemed a little dry for spreading, so I added about 1/4 cup of milk to soften it up. My husband and I love this lasagna! It's one of his favorite dinners that I have made for him, so I'll be making it again.

I having been experimenting with different lasagna recipes over many years. Some have been complicated and very expensive. Not only is this recipe easy and inexpensive, it is one of the best! I was very surprised to learn how wonderful creamy cottage cheese worked in this recipe. My only complaint is there were no leftovers!

I am 66 and have been making this lasagna since I was old enough too cook. Everyone always ravs about my lasagna.

My son made this lasagna last evening for dinner using the no-boil lasagna noodles. I enjoyed the tomato sauce made from the crushed tomatoes. Just the right amount sauce so the lasagna wasn't dry but not soupy. Very good lasagna!

My Fiancee loved your Linda'a Lasagna! When I made lasagna with Ricotta Cheese he didn't like it. He doesn't like cottage cheese. So I didn't tell him. And I have a problem with tomato paste and tomatoes so I added 2 tsp of soda to cut the acid. It turned out beautiful!!! Hey, Thanks!!!

yum, yum, and did I say yum. next time I make this, will use less salt

mmmmmm, what a luscious recipe this is!! i followed the directions as written with the minor exceptions of substituting barilla's "no boil" lasagna noodles for the regular kind & using a mozzarella/provolone blend of cheese (what i had on hand). remember to let your lasagna rest after baking so it sets up for easy serving. thank you linda!

I think this is a great base recipe. I add a lot of garlic and onion as well as fresh basil to the meat. I keep the meat separate from the red sauce to create more layering effect. I also use a combo of ground turkey and chicken italian sausage instead of ground beef to heighten the flavor. I also use part cottage cheese and part ricotta for additional creaminess. The last change I do is no-cook lasagna noodles. Less work and pots dirty. So basically I modified this recipe with the original as sort of a framework for all my changes. A good starting point.

This is my favorite lasagna. I've tried other people's homemade lasagne and this stays my favorite. You can add spinach, or different cheeses or stay classic. I usually substitute the "sauce" with Catelli's Garden Select pasta sauce (all Real ingredients) and extra garlic it up for my husband.

I am an Italian girl and while this is NOT traditional Italian lasagna, it is saucy and delicious and honestly my favorite of any I have eaten. I am famous for this lasagna! I usually substitute soy crumbles to make it vegetarian, and no one knows the difference.

There are two foods that I love to try all kinds of recipes when making: lasagna and chili. This recipe for lasagna is a no fail recipe. It is delicious! I have tried many and this one is one of the best. I did make a couple of adjustments, although, they don't really alter the recipe enough to make a huge difference. One, I used a 28 oz. can of crushed tomatoes and left out the water. Secondly, I did not boil the noodles, I layered them dry. I baked it for 45 minutes, covered. Then uncovered it and added the remaining mozzarella and baked it for about 15 more minutes. I have tried ricotta in lasagna before, but I have to say, I was pleasantly surprised with the cottage cheese. I also think adding a half pound of italian sausage would be divine. Try this recipe, you will not be disappointed!

I grew up using cottage cheese in lasagna and I think it works/tastes fine. No need to use ricotta cheese like some people insist on doing. But then again, I'm not Italian. I am only giving this 4 stars because I feel it tasted sweet and I don't care for sweet tasting lasagna. Next time, I would cut the sugar in half. Other then that, I really enjoyed this recipe.

So so good. I used 1/2 lb of spicy sausage and 1/2 lb lean ground beef to add some extra zing. Great recipe!

Great as is!!

I t was suprisingly delicious. I took a look at the ingredience and thought it looked very simple and that it might taste alreight but to my delight it was amazing!

This Lasagna was AWESOME! I followed the recipe exactly! thank you for sharing it! My family raved about it!

Very good. Added fresh garlic and substituded one can of tomato paste with tomato sauce. Ricotta cheese here is costly and doesn't taste good so I wouldn't even consider buying it. The late great Julia Child used cottage cheese in my all time favorite Chicken Lasagna recipe. Don't use 1% fat not enough flavor.

Excellent Lasagna.

This lasagna is phenomenal. I have made it about 4 times in the last 3 months! My only minor suggestion would be to add more sauce to avoid the upper layer of noodles from getting dry. Excellent and well loved by everyone who's tried it - even better reheated!

I'm not a big fan of oregano so I cut it back to just a half a teaspoon. I doubled the salt and the sugar and also added some season salt.

This was INCREDIBLE! My boyfriend and 9 year old twin daughters absolutely loved it. I made a few adjustments to this due to what I had on hand at home. I used 1 lb ground beef and 1 lb Italian sausage. I added 3 cloves minced fresh garlic instead of the garlic powder and used Italian seasoning instead of just the dried oregano. I added a can of diced tomatoes as well for texture. I followed other reviews and used half cottage cheese and half ricotta which was perfect and instead of just adding that to the top layer I added a little between the other layers as well. LASTLY, I put a layer of mozzarella/parmesan blend on top. Nothing really drastic done or added just tweaked it a bit to my taste. SO DELICIOUS! Thank you for the amazing recipe RBLAIR!

Very good and even better the next day!

I made this last night and was quite pleased with it....I used diced tomatos instead of crushed and only simmered tha sauce for 30 min. Oh and I added extra pepper for my husband! I will make this again for sure!

Here is the deal: I've eaten a TON of people's lasanga recipes and this is by far the best. I must admit, this is my first time making one, but this one takes the cake, and I'm not really sure what makes it stand out from every other lasanga. Even better than store bought. I used 12 ounces ricotta, but also mixed in about 4 ounces of cottage cheese that I had leftover from another recipe. So it was probably extra cheesy. I also used half mozzerlla and half monterey/colby jack cheese. AMAZING!! Sprinkle parsley on top before serving.

The cottage cheese works great! Wonderful flavor and texture. This will be one of my favorites.

I have made this recipe close to 5 times, bringing it into family and work...rave reviews across the board. Thankyou!!

It was just okay - not much flavor at all and I even doubled the spices.

Excellent! Used bison, my favorite red meat.

Just the lasagna I was looking for! This was perfect in taste and consistancy. I too used the Barilla no-cook noodles, and adjusted the baking time & temp to match the instructions on the Barilla box (50-60 minutes, covered at 375, then uncovered for about 10 minutes) The lasagna "rested" out of the oven for about 15 minutes while I baked some quick breadsticks, and it set very nicely: firm layers...not slip-slidn' away as usual! I subbed 1/2 pork for 1/2 of the ground beef because that was what I had leftover from another recipe, used fresh garlic (2 cloves)instead of garlic powder, and added a tablespoon or so of basil to both the sauce and the cottage cheese mixture. The sauce was a little sweet, but just the way I like it! Next time I'll use 1/2 beef, 1/2 Italian sausage. We ate 1/3 of the pan tonight, we'll eat another 1/3 as leftovers in a day or so, and I'll freeze the rest for an easy meal another time. Thank you Linda so much for sharing!!!

All I have to say is YUM! I made this exactly as written. Lasagna sounds so scary to make, but this was way easy. I used no-boil noodles, too. Next time I would add a bit more cheese (I'm a cheese lover) but really I have no complaints at all. When I smelled the sauce after it simmered, I panicked because it smelled so strongly of oregano, but I trusted the reviews and went on. I'm happy I did, and will totally make this a regular thing. EDIT: I made this a second time with ricotta cheese, because I was curious, and to my surprise I liked the cottage cheese MUCH better!

We could not stop eating this! I substituted the cottage cheese for ricotta, and also used 1/2 lb. ground pork and 1/2 lb. ground beef (instead of just beef). I also added a layer of fresh spinach to try and get something green in there... it was delicioso!! Thanks.

I like the creaminess of cottage cheese over the dry of ricotta. This is a good recipe and I appreciate the sauce made from scratch, and not being limited to a jar. You can spice it up with onion or red pepper and always add more garlic and black pepper.

Yummy! My husband was skeptical about the cottage cheese, so I used ricotta instead. Next time I will try the cottage cheese. Meat sauce was excellent and I didn't think the lasagna was too "cheesy".

This was my first attempt at making lasagna, and it turned out great! The sauce is so good. I followed the recipe exactly as it's written, except I used Barilla no boil noodles, and I used ground sirloin. This recipe is really great. I love cheese, so next time I might add some extra mozzarella and use a little more of the cottage cheese mixture. This was really easy and fun to make... a little time consuming, but worth the wait!

I made this EXACTLY like it says and the flavor is bland not enough cheese not enough noodles you need 4 for each layer 3 across and 1 torn into for the end, will not make again sorry.

good but not great

Pretty much loved it. With that said, there wasn't really anything *super special* about it, but a very good basic lasagna recipe. Also, everything held together really well, and it wasn't too soupy and not at all dry. I took another review's advice and put it in the fridge overnight and baked it the next day. This seemed to be the trick of helping all the ingredients blend well. Otherwise I think it would have tasted too separate, if that makes sense.

a bit heavy on the oregano for my taste, but otherwise a great lasagne recipe--make it with 1 tsp of oregano and one of basil--delicious!

This is the best lasagna I have ever made. Everyone loved it. I have made it with sausage and ground beef.

This was really good. Even my 16 month old son liked this (and he is a picky eater). I followed some other reviewers advise to use a blender to mix the cottage cheese and it made it a nice smooth mixture.

I've made this several times now. Excellent recipe!!! I use the tomato based sauce for spaghetti as well. I leave the onion in quarters while simmering and then remove before serving because I don't like onion pieces but agree it needs the flavor.

My extremely picky husband ate every bit and wanted more. He hates cottage cheese so I used ricotta. This recipe is great

Tried this recipe on Saturday night for a family get together. It was a big hit and nearly everyone there wanted the recipe. Really good!!!

Very, very good! I'm giving this lasagna a 4+ rating. I followed other's sugestions and used fresh garlic in place of powder and used Italian sausage along with ground beef. Since I was making this for a large gathering, I doubled the ingredientsand used 2lbs Italian sausage with 1lb grounc beef. We like a meaty lasagna. The only suggestion I will make is hold off on the salt until you have put the sauce together. Then salt to taste. Other than these small variations I followed exact recipe.

This is better than the hall of fame American Lasagna and so MUCH easier too! I would suggest letting the lasagna sit for 5-10 minutes before cutting and serving (so it's not soupy). This is excellent! Next time I'll decrease the salt a tiny bit but other than that this is a PERFECT recipe!

This is the best lasagna recipe that I have ever made. I used ground turkey, low-fat cottage cheese, reduced fat moz and parm cheeses and everyone loved it. I also used the sauce over spaghetti squash and it was delicious. I highly recommend giving it a try!

I love this recipe! I personally do not like sugar in my sauce so I omit it, but I follow everything else to the T. I live in Army barracks and I never have an empty seat at our dinner table with this recipe. Thank you for sharing it.

Excellent. I am married to an Italian, so know the Italians use ricotta cheese. However,not everyone has access to it, and cottage cheese is a very acceptable alternative. I moved from San Diego, CA to Wyoming and I definitely do not have access to the variety of foods I am used to cooking with.

Delicious! Ricotta is nice if you want to add it to the mix but does not make it any less Italian if you don't. I cream all the above cheeses in the food processor and add coarse ground pepper & fresh parsley.

I was very pleased with this recipe. I baked 10 lasagnas for a banquet and got so many compliments. Since I live in a foreign country I did have to make some adjustments...maybe this will help someone else. I used tomato sauce (personal preference) instead of chopped, added about 1/3 cup red wine per batch, added a few shakes of italian seasoning, used a mixture of cottage and ricotta and used the no cook noodles. When I was ready to layer I put all noodles in a pan of warm water to make pliable then I did sauce, noodles, cottage cheese, mozz cheese, noodle, sauce, cheeses, etc. On top I put sauce then mozz. Four layers. I baked covered with foil for 30 mins at 370 and uncovered for 20 mins a bit higher. These were a HUGE HIT! Thanks!

Great recipe! I didn't have any lasagna noodles, so I just used shell pasta. Still turned out great!

This was the 1st from stratch lasagna that I've ever made. I used cottage cheese and was really good. I might try ricotta next time. I also might try and add some mushrooms or other veggies in it.

I made this dish for my husband and his two Marine friends. They LOVED it! I got so many compliments, including one of his friends asking if he could bottle up the sauce I made and take it home with him. lol. I made it with ground turkey instead of ground beef, and you couldn't even tell the difference. I also made the lasagna and put it in the fridge for half an hour prior to baking it, and I think it made the flavors mix together very well. I blended the cottage cheese, Parmesan and egg in the blender, which made the consistency very smooth. Also, instead of using water in the sauce, I used 1 1/2 cups of white wine and 1/2 cup water. The next time I make it, I don't think I'll add the extra 1/2 cup of water because it was pretty runny.

This is a fantastic recipe! Make it and you won't be disappointed..

This is a great recipe. I add some basil and a bay leaf to the sauce. I use this sauce for spaghetti as well. The sauce alone does great in the slow cooker.

I have this dish baking in the oven as I type. I'm so excited since this is my first homemade lasagna. I stuck to the recipe except that I didn't have the cottage cheese on hand so omitted it. I cooked the sauce in the crockpot for an hour after I browned my meat and carmelized the onions. The sause tastes great!! It is a tiny bit sweeter than I would have prefered, but I think as it simmers it melds the taste and is wonderful. It should be coming out of the oven in about 20 minutes and I can't wait. Also, I added a few veggies... mushrooms, celery... etc. Thanks Linda for sharing such a great recipe!!! UPDATE:: I make this about once a month or more... I add hot Italian sausage to it sometimes and often add veggetables to it as well. It's a great, easy dish and I usually make two 8X13 pans and freeze one for later. I used to always boil the pasta before layering the dish but not anymore. Now I just layer the dish... let it sit at least over night and then bake. The trick to avoiding that gummy texture is to bake it a good hour. If it is underbaked (30 minutes or so) the pasta is gummy. Give it a good hour to bake. I've made it with both ricotta and with cottage cheese. I prefer the cottage cheese... besides it's cheaper. Cover the dish for most of the baking time... then uncover the last 10 minutes to avoid burned cheese.

Great sauce! - My suggestion to those of you that will try this recipe would be to add one more layer of noodles. I prefer a taller and thicker lasagna. (I also mixed some cheddar with the mozzerela). BUT, 5 stars for sure. That sauce ruled!

The recipe is OK but using ricotta cheese is essential to making a good lasagna. Using cottage cheese is revolting. It would definitely not be Italian without the use of ricotta cheese. Cottage cheese has a tangy taste, ricotta is smooth and mellow tasting making for an excellent lasagna. If you think that ricotta is too thick, then you could buy the part-skim ricotta. Also as an Italian-American I add to my ricotta cheese Parmesan cheese and Mozzarella cheese, salt & pepper. You can add other spices to the sauce if you wish along with the ground beef. You could also ground sausage alone, or mix it with the ground beef. If your market has italian meatball mix ground meat, that would be great to brown up to add to the sauce. It is a mix of ground beef, pork & veal and gives a nice flavor to the sauce. Other than my dispute with the choice of cheese, the recipe is good.

I thought this was a very good traditional lasagna. The only things I changed were: 1/2 lb of ground beef and 1/2 lb of ground pork, and I added about 3 leaves of fresh chopped basil. I used cottage cheese and blended it with the parm and the egg using an immersion blended to get the right texture. It was perfect, I prefer it with cottage cheese over ricotta:) Thanks for the great easy recipe.

This was my first attempt at lasagna and it was pretty easy to do. It was pretty good just have to remember LESS SALT next time. Too salty for my taste.

I made this exactly as stated in the recipe, and it is the best lasagna I have ever had. It is also the first lasagna I have ever made, and it is so easy. Don't hesitate to try this recipe; it is fabulous!

This lasagna is awesome! I followed the suggestion of another reviewer and blended up the cottage cheese mixture with a hand mixer so it had a more ricotta-like texture. That made it perfect! I also used the trick to stick the noodles in room temperature water for about 40 mins. of the time while the sauce was simmering. I even used the baking dish to have them soak in the water for that part. Less dishes to do- wahoo! Thanks for a great recipe!

This is an awesome lasagna. I like how the dish is assembled and I also prefer the taste of cottage cheese to ricotta. I found this recipe on this site a few years ago and it is the only lasagna recipe I've used since.

I combine a can of cream of mushroom soup and freshly grated parmesan cheese with the cottage cheese and egg which results in a creamy layer of goodness. Instead of the canned tomatoes, I use pasta sauce, homemade is the best however store bought works well too.

This was the best Lasagna recipe I have ever made. I let the sauce simmer all day. Can't wait to try the leftovers tomorrow.

Wonderful lasagna. I've made this a few times with great success each time. Just remember to let the lasagna 'rest' for about 15 when you remove it from the oven. You will be able to cut nice, clean servings.

Just what I was looking for! However I did not bake it! I made it in a large stew pot and simmered it for an hour or so. I ate some of it for dinner and then froze the rest in glass jars. Microwave to thaw, and then heat it to proper temperature and then (LOL) I just eat it out of the jar. No dishes mussed up! Live alone so I can get away with this!

Was a hit at Christmas dinner. I used Italian sausage instead of ground beef and it was great.

This recipe is awesome! It took me longer than I thought because when I first read through the directions I didn't realize the sauce had to be simmered an hour. It was worth it though. I did use a whole cup of parmesan because I love cheese though. I will definitely make again.

YUMMM. This was very good and am replacing my old recipe with this one. I did make some changes I use 1/2 ricotta and 1/2 cottage cheese as I do not boil noodles and I feel the "juice" of the cottage cheese helps cook the noodles,I added an extra egg and I didnt have crushed tomatoes so I used hunt's diced fire roasted tomatoes and that added an extra layer of yummness and I always use sweet bulk sausage in my lasagna. This was excellent and Im fussy! Good Luck!

everything was great except...... you guessed it - cottage cheese has no business in an Italian recipe. get some ricotta from the deli, not the dairy isle. it makes so much difference.

Cottage Cheese does work with the egg mixture I hsve made this type of lasagna for over 25 years.

This was my first ever Lasagna, and let me tell you, it was absolutely amazing!!! I fed 6 people, and they all raved about it. I followed the recipe fully, and it turned out great. I will never ever buy a frozen lasagna again!! This will be a monthly meal for sure :)

First time making with cottage cheese and it's actually really good. I did however blend the cottage cheese, parm, and egg in my food processor so it wouldn't be "curdy" but it may be fine with out this step as well. I also used my homemade meat sauce that I had in the freezer which has a lot more ingredients than the sauce on here, so not sure how good the meat sauce is on this recipe but looks like a decent basic meat sauce. I added a layer of fresh mushrooms that I cooked in Italian dressing, really made this lasagna pop! Everyone said it was better than our local Italian Restaurant, which is really good.

Delicious! Followed the recipe exactly, but added some fresh parsley to the cheese mixture and on top. My entire family loved it!

Simple and wonderful! We had it for Christmas dinner. I used the calculator to increase the recipe for12. This filled my deep dish lasagna pan perfectly with 4 noodles each layer.

Don't use cottage cheese. Use whole milk ricotta. I increased garlic, added 3/4 cup parmesan to egg and ricotta instead of half cup. Also used a bit more ricotta than directed. I make this and we have it for dinner and then I cut up and freeze portions for future meals. Cook once, eat three times! To make it faster I make the sauce ahead of time and freeze it. That cuts way down on the prep time and I make enough sauce to make two lasagnas at a time and freeze them in separate containers.

Absolutely amazing....I have made lasagna before, but it has never turned out like this. I do believe that this will be my regular recipe from now on. Thank you for the post....delicious.

This has now become my go-to Lasagna. I've made it twice now, and each time it comes out perfect! A true keeper!

This is a fantastic recipe. I did make a few changes to suit my tastes: I like a meatier lasagna, so added 1 lb of ground italien sausage. Also used real minced garlic instead of garlic powder and added about a tbsp of italien seasoning to the sauce. Took another reviewers advice and used 1 1/2 cups white wine and only one cup water. Always use ricotta instead of cottage cheese. No cook lasagna noodles will work just fine for this recipe with the extra 1/2 cup of liquid. This got RAVE reviews including "this is the best lasagna I've ever eaten..." SD

This was WAY too salty. I can't believe that no one else seemed to comment on the saltiness. It could be cut to 1 tsp of salt and still be fine. Other than that, it was good.

My family LOVED this recipe. Creaming the cottage cheese, egg and Parmesan really made a difference. This is definitely the go-to lasagna recipe for me.

Very yummy Lasagna, I didn't have any tomato paste so I used one can of crushed tomatoes and one jar of pasta sauce. I also omitted the water and added some extra garlic and red hot pepper flakes for some kick. I also added some green pepper and mushrooms.

This is a good basic lasagna recipe. Straight forward and easy to make. Thanks Linda!

This is the only lasagna recipe I will use from now on. Thank you thank you thank you!!! :-) :-)

Excellent! My first lasagna ever --- and it tasted like MOM made it! I used ground turkey instead of hamburger to make it a bit less fattening. I also layered 4 noodles across on each layer instead of 3. I thought I couldn't cook! I was wrong!

This came out awesome. I did add peppers, mushrooms and onions to the sauce. Also added spinach to the cottage cheese mixture. Using the no-cook noodles, this came out great. I can never do lasagna and now I have a great recipe. I even had left over sauce. Will definitely make again.

I used no-cook noodles and added a homamde bechamel sauce and it was the BEST ever! MUST TRY!

Really good!!! I made a few modifications...used 1/2 lb Jimmy Dean Italian Sausage and 1/2 lb ground turkey, Italian seasoned tomatoes, only 1 1/2 cups water, and ricotta cheese. :)