(yes, it's mine. I don't know anyone else that does it my way.)
Here's the cast of characters: The freeze dried basil (with the blue lid) is the next best thing to fresh. I have a terrible time keeping herbs alive, so it's great. Oooh, and you can kind of see the new dining room table in the corner of the picture.
Brown the meat. Break up the clumps. No one wants clumpy lasagna.
Drain the meat. Nobody likes greasy lasagna, either.
Add the jarred pasta sauce to the browned meat. Sometimes I make it from scratch, but nobody notices anyway, and it still tastes good. Plus, I'm inherently lazy.
Add a jar of water
Chop the parsely.
Like so. Look at my mad herb choppin' skillz.
Gosh, I'm cool.
Ignore the ghetto pan. Put someof the saucey mixture on the bottom of the pan. Enough to cover the bottom.
Layer pasta over that. Not cooked. Raw. Stiff. I know, I know. Just trust me.
Cover THAT with some of the cheese mixture.
Layer as many times as you have pand and ingredients for.
Finish with some mozzerella cheese and parmesan. Enough? Amounts are sbubject to my whim, as always. But when in doubt? ALWAYS more cheese.
My assistant, Aaron. You can't have him.
Bake for an hour at 350F. Uncover, bake another 15 minutes.
LOOK at the yum. Try not to look at the open refrigerator and the lasagna pan with the foil in the background. Oi.
1 (16 ounce) contianer small curd cottage cheese, drained
1/2 cup Parmesan chese
1 tsp parsely
1 (26 ounce) jar pasta sauce
1 jar of water
1 package lasagna noodles, uncooked
1 lb. ground beef, cooked and drained
3 cups shredded mozzerella cheese
Preheat oven to 350F. In a medium bowl, combine cottage cheese, parmesan, eggs, 2 cups of mozzerella pinch of salt and pepper, a tsp of the herbs and parsely; mix well. Add pasta sauce to drained meat. In a 9x13 pan or casserole, evenly spread I cup of meat/pasta sauce. Evenly top with a layer of uncooked lasagna noodles. Spread a layer of the cheese mixture over it evenly, almost covering the noodles. Repeat, layeringas many times as the pan and the ingredients will allow, finishing with a layer of mozzerella cheese, and a generous dusting of parmesan sprinkle a little more salt, pepper and herbs on top of it all. Cover pan tightly with foil and bake for one hour. Uncover and bake an additional 15 minutes until hot and bubbly. Let stand 15 minutes before serving.