Thursday, July 19, 2007


This recipe made two 9x13 pans. After I assembled them I covered on with wax paper and foil then put it in the freezer. When I am ready to eat it I will take it out and bake it.

  • 2 lbs ground chuck
  • 1 lb rolled sage sausage
Brown the meat and drain off grease.

  • 2 lg jars of Prego (or tomato sauce of your choice)
Add one jar to the meat and reserve one for the layers.

  • 1 lg tub of regatta cheese
  • 1 lg tub of cottage cheese
  • 1 sm tub of fresh shredded Parmesan cheese
  • 2 cup shredded mozzarella cheese
Combine all of the cheeses in a large mixing bowl.

  • 1 & 1/2 lg boxes of lasagna pasta
You can buy the kind that is oven ready, I used the kind to boil. Boil according to box.

Start with your 9x13 pan sprayed with cooking spray. Then spread some of the Prego on the bottom of the pan. Lay enough pasta to cover the bottom, layer meat, cheese, sauce. Repeat... Then top with a layer of pasta and sauce. Cover and bake for 1 hour at 350 and uncover and top with Mozzarella cheese and bake until cheese is melted.

This one is a family favorite.


malou said...

Wow!I like your blog especially the Lasagna Recipe.Thank you i will share this when my husband is out of work.Thanks

Flutterby said...

You visited my blog, and I ALWAYS check out visitors blogs! Thanks! And did you know that you do NOT have to boil the regular pasta either? Just layer it all as usual and there is more than enough liquid from the sauce to cook the pasta while it bakes. I find that it firms up the lasagna and keeps it from getting runny, which can sometimes be a problem if you are using cottage cheese and not all ricotta instead.