Today’s recipe is one I’m pulling out from my childhood. It was always a favorite of mine and we had it fairly often. I kind of go in cycles with it, using it a lot one winter and then not using it for a few years, then finding it again! This lasagne isn’t the typical Italian seasoned one but in an area where Tex Mex rules it is well received.
Lasagne is one of those dishes that gets better after spending an extra day in the refrigerator. Leftovers are even better than the original serving, in my opinion. If your family doesn’t like leftovers, just make it ahead of time and throw it in the freezer. In fact make two and there’s a meal just waiting to be thawed and served on one of those incredibly busy days we all experience. It doesn’t take a lot of extra time to double a dish, plus there is only one clean up for the pots and pans. It’s also a good dish to take to a pot luck or to a family in need.
One of the changes I’ve made to the original recipe is to use brown rice lasagne noodles. I find that with all the changes made to wheat in the last few decades I don’t digest it well. Tinkyada is my favorite brand to purchase when I want brown rice pasta and I normally purchase it through Azure Standard Bulk and Natural Foods.
When you make this recipe be sure to use the full 1 1/2 – 2 pounds of ground beef, esp. if serving a crowd or wanting some left for another day. It will work with 1 pound, but the servings won’t be nearly as thick.
My favorite way to serve this meal is simple – just add a tossed salad. No bread is needed as it’s already there in the form of pasta. If more food is needed to fill up those hungry teens add some lightly cooked broccoli on the side as well as carrot and celery sticks.
- 6 lasagne noodles, prepared
- 1 1/2 – 2 pounds lean ground beef, preferably grass fed
- 8 oz. mozzarella cheese, shredded
- 1 small carton of cottage cheese
- 1 16 oz can tomato sauce
- 2 t chili powder, or less, to taste
- 1 t Redmond Real salt or Celtic sea salt
- 1/2 t pepper
- 1/2 t garlic powder or desired amount of fresh, pressed garlic cloves
- Prepare lasagne noodles according to directions. Under cook a minute or two.
- Saute onion in a little olive oil.
- Add beef and brown. If using fresh garlic, add the last minute of browning.
- Add tomato sauce, chili powder, salt, pepper, garlic powder (if using)
- Simmer 15 minutes.
- Oil a 9 x 13 casserole dish.
- Layer 1/2 of each and then repeat: noodles, cottage cheese, meat sauce, mozzarella.
- Bake at 350 for 20 – 30 minutes or until bubbly.
- May be refrigerated and baked later.