Katys Lasagna

Name: Katys Lasagna
Ingredients: 8 ounces, weight Ricotta Cheese; 16 ounces, weight Cottage Cheese; 2 cups Shredded Cheddar Cheese, Divided Use; 2 cups Shredded Mozzarella, Divided Use; 1/4 cups Grated Parmesan Cheese; 3 Tablespoons Italian Seasoning; 3 whole Extra Large Eggs, Beaten; 26- 1/2 ounces, fluid Can Spaghetti Sauce; 8 ounces, weight Ready Bake Lasagna Noodles; 1 pound Ground Meat, Brown/drained

10 ingredients

11 steps

Ingredients

8 ounces, weight Ricotta Cheese
16 ounces, weight Cottage Cheese
2 cups Shredded Cheddar Cheese, Divided Use
2 cups Shredded Mozzarella, Divided Use
1/4 cups Grated Parmesan Cheese
3 Tablespoons Italian Seasoning
3 whole Extra Large Eggs, Beaten
26- 1/2 ounces, fluid Can Spaghetti Sauce
8 ounces, weight Ready Bake Lasagna Noodles
1 pound Ground Meat, Brown/drained

Directions

1

Preheat oven to 425 F.
2

In a large bowl, mix ricotta, cottage cheese, 1 cup shredded cheddar, 1 cup shredded mozzarella cheese, all parmesan, Italian seasoning and lightly beaten eggs.
3

Spray the bottom of your lasagna/casserole dish with non-stick spray.
4

Spread a thin layer of spaghetti sauce on bottom of dish so noodles wont get hard or stick.
5

Layer the ingredients in this order: Noodles Browned Meat Spaghetti sauce (just sprinkling over meat) Cheese mixture
6

Repeat layers until you use all of the ingredients you should end up with cheese on top.
7

If you have any left, add remaining spaghetti sauce around sides then over the top middle.
8

Sprinkle with remaining cups of shredded cheese.
9

Cover with foil and bake for 1 hour.
10

Remove foil and bake for another 10-15 minutes or until cheese is bubbly, golden brown.
11

Let stand 5 minutes, then serve with salad and bread sticks.