This is definitely the easiest lasagna I have ever made. I have been making it for years! Today I had a very busy schedule and needed to make a lasagna with very little time to spare so I decided to try this new no boil lasagna made by Barilla. Let me tell you firsthand my family never knew the difference. I highly recommend them for a quick delicious lasagna. Now lets just get to the recipe. I have substituted cottage cheese for Ricotta (I have one very picky eater in my house) I am not gonna give you exact measurements as sometimes when I am in a big hurry I do not at all measure anything I just go with the flow. However I did use 2 full jars of the Pasta Sauce recipe that has been previously blogged. I can it to have it on hand at all times.
Hamburger (a couple lbs)
Cottage Cheese (probably 16oz container maybe a lil more)
Cheese (I used a combo of fresh Mozzarella and Muenster with around 2 cups of fresh Parmesan grated for the top)
1 and 1/2 packages of Barilla no boil lasagna
2 jars of Pasta Sauce (recipe from previous blog)
I precooked the hamburger adding a hearty dash of Italian Seasoning the day before and refrigerated it until I needed it today. Then I simply warmed it up a bit in the microwave just so it wasn't a cold hard clump. Add in your cottage cheese add as much as you like I use a bit more than average as I am purposefully leaving eggs out of the recipe. Add a few Tbsps of sauce to the bottom of each baking pan you are using. Now we simply start to layer. I put a layer of pasta followed by the meat and cheese mixture add your mozzarella and Muenster and top it off with more sauce. Continue to layer in that order. Don't overfill your baking pan as you don't want it to boil over. On the very top layer I add extra cheese and sauce and sprinkle a nice handful of freshly grated Parmesan cheese. Cover with foil. Preheat oven to 375 and Bake for 45-55 minutes. Remove foil and before I cut into it I sprinkle a nice dash of Italian Seasoning over the top. Let it rest for about 7mins and serve.