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First mixture:

  • 1 or 1 1/2 pound ground beef browned (I usually add some chopped onions to the beef while it is browning, and then I do not have to add onion flakes below.)
  • Add 1 can 16 oz. tomato sauce,

Second mixture:

  • 2 teaspoons Italian seasoning
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon onion flakes
  • I just add this mixture to the meat sauce mixture--so I only have 4 mixtures when layering the lasagna.

Third mixture:

  • 16 ounces cottage cheese
  • 8 ounces plain yogurt

Fourth mixture:

  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic salt

Fifth mixture:

  • 8 ounces shredded mozzarella cheese


  1. Alternate the mixtures 3 times with 1/2 pound (9 pieces) of lasagna noodles--not cooked. I put a tiny bit of the meat sauce on the bottom of the 9" x 13" casserole dish and then put on 3 noodles. Then I put on 1/3 of the meat mixture on top of the noodles, 1/3 of the cottage cheese mixture on top of the meat mixture, 1/3 of the Parmesan cheese mixture on top of the cottage cheese mixture, and finally 1/3 of the mozzarella cheese.
  2. When layering is finished, add 1 cup water. Cover with foil.
  3. **If you are freezing this to bake later, do not add the cup of water until right before you bake it.
  4. Bake at 350° for 1 hour and ten minutes. Remove foil and bake for 8-10 minutes. Let stand 20 minutes before serving.
  5. **If frozen, defrost before baking, add 1 cup of water, and bake. It may take a few minutes longer depending on how cold it is when it is put in the oven.