Grandma’s Lasagna

Introduction

There’s something truly special about a recipe passed down through generations. This lasagna is pure comfort food, with layers of rich meat sauce, creamy cottage cheese, and gooey melted cheese that come together in a remarkably simple way. You’ll appreciate how quickly it all assembles, making a family-sized meal feel effortless.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 12

Ingredients

• 1 lb ground beef
• 14.5 oz diced tomatoes (*drained)
• 24 oz spaghetti sauce
• 2 cloves garlic (*minced)
• 1 lb cottage cheese
• 2 cups Mozzarella cheese (*shredded)
• 1 cup Parmesan cheese
• 1 box lasagna noodles

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground beef and minced garlic over medium heat until the beef is browned and cooked through. Drain any excess fat.
3. Stir the drained diced tomatoes and the spaghetti sauce into the cooked beef. Bring to a simmer and cook for 2-3 minutes.
4. In a separate bowl, mix the cottage cheese with 1 cup of the shredded Mozzarella cheese and 1/2 cup of the Parmesan cheese.
5. To assemble the lasagna, spread a thin layer of the meat sauce in the bottom of a 9×13 inch baking dish.
6. Place a layer of uncooked lasagna noodles over the sauce (they will cook as the lasagna bakes).
7. Spread one-third of the cottage cheese mixture over the noodles, then top with one-third of the remaining meat sauce.
8. Repeat the layers two more times: noodles, cheese mixture, meat sauce.
9. For the final top layer, sprinkle the remaining 1 cup of Mozzarella and 1/2 cup of Parmesan cheese.
10. Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
11. Let the lasagna stand for 10 minutes before slicing and serving.

Variations

• Vegetarian Twist: Omit the ground beef and layer in sautéed vegetables like zucchini, mushrooms, and spinach with the sauce.
• Crispy Top: For the last 5 minutes of baking, switch the oven to broil to get an extra crispy, browned cheese topping.
• Individual Portions: Assemble the lasagna in smaller, oven-safe dishes or tins for perfectly portioned, easy-to-serve meals.
• Extra Savory: Toast the uncooked lasagna noodles for a few minutes in a dry skillet before layering to enhance their nutty flavor.

Tips for Success

• Drain the diced tomatoes well to prevent a watery lasagna.
• Break the lasagna noodles to fit the corners of your baking dish as needed; they don’t need to be perfect.
• Letting the lasagna rest after baking is crucial—it allows the layers to set, making it much easier to cut neat squares.
• If your cheese mixture seems thick, give it a good stir to make it easier to spread in even layers.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with a damp paper towel and microwave until hot, or cover with foil and warm in a 350°F oven for 15-20 minutes.

FAQ

Can I use a different type of noodle?

This recipe is designed for traditional, oven-ready lasagna noodles that cook during baking. Using regular noodles that require boiling will significantly alter the liquid balance and texture.

Why cottage cheese instead of ricotta?

This is the classic “Grandma” touch! It creates a wonderfully creamy, slightly tangy layer that many find lighter and more flavorful than ricotta.

Do I have to drain the diced tomatoes?

Yes, draining them is important. The extra liquid can make your lasagna filling too wet and cause the layers to slide apart.

Can I assemble this ahead of time?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours. You may need to add 5-10 minutes to the covered baking time if it goes into the oven cold.

Why are the noodles not boiled first?

Using uncooked, oven-ready noodles is a time-saving step. They absorb moisture from the sauces during baking, becoming perfectly tender and simplifying the prep process.

Can I freeze this lasagna?

Yes. Wrap the baked and cooled lasagna tightly in plastic wrap and foil, or slice and freeze portions. Thaw in the refrigerator overnight before reheating, covered, in the oven.