I think that people like their lasagna one way...once they find a recipe they like there is is very little variance in how they make it in the future. If you are still struggling to find a good recipe maybe this will help....or maybe you will be adventurous enough to try a new one.
Armed with my supplies I was ready to start.
First I browned 1 lb ground beef in a pan with onion and garlic to taste. It's my trio. I always use garlic and onion in my ground beef. Once it was done I drained the fat and added a jar of spaghetti sauce...sometimes I will use spaghetti sauce but usually I just use tomato sauce, today I had some olive oil and garlic flavored sauce on hand so I used it.
Now I am about to share a secret with you that I learned from the Pathologist I worked with who was from Italy. He made the best Lasagna. This trick really does make a difference. He puts about 1/2 C. Table Cream into his red sauce. Since I don't use table cream I freeze 1/2 C. portions when I buy the cream and then I just put the frozen cream into the sauce. It melts quickly and changes the color and creaminess of the sauce just a little.
Next I place some uncooked Lasagna Noodles in the
bottom of an ungreased 9x13 pan
I top it with 1/2 of a 24 oz. container of
Small Curd Cottage Cheese
I top that with half of the meat sauce
And then I sprinkle Parmesan Cheese on top of that
Then I grate half of a 8 oz. package of Mozzarella Cheese on top
Now I repeat the layers
And cover with foil
Bake at 350* for 1 hour with the foil on
Take the foil off and bake for an additional 15-20 minutes.
This is what you get...
You could serve this with some salad and homemade French BreadHow do you make your Lasagna?