My ultimate favorite food as a kid was lasagna. I would ask for it for any special dinner night, like my birthday. I loved my mom’s cheesy good pasta dish and as the title suggest, this is inspired by her version. A sloppy, gooey lasagna is perfection to me. If a lasagna is too rigid, it doesn’t meet my standards. This creation is gooey, tasty and begging for seconds. My boys gulp it down.
This lasagna starts with making your favorite meat sauce for pasta. This is the part where you can add different kinds of vege’s like onion, mushrooms, peppers, spinach, and even celery. My boys eat these vege’s up in this dish. The next step is assembling the layers of the lasagna, which alternate pasta sauce, noodles and a creamy cheese layer. It is then baked to perfection. It pairs nicely with a salad and if you are carb-loading, some garlic bread.
Step 1 – Pasta Sauce
Make your favorite pasta sauce.
[su_box title=”My Ingredients” style=”default” box_color=”#333333″ title_color=”#FFFFFF” radius=”3″ class=””]1.5 lbs ground beef (low fat content)
1 onion, chopped
1 cup mushrooms, chopped
1 green pepper, chopped
1 jar of basil marinara sauce
2 tsp Italian Seasoning
2 cloves of garlic, minced.[/su_box]
- Sauce the garlic in a bit of oil
- Add ground beef, cook till browned
- Add vegetable, cook till tender
- Add marinara sauce and seasoning, simmer for 20min.
Step 2- Assemble the Lasagna and Cook
[su_box title=”Ingredients” style=”default” box_color=”#333333″ title_color=”#FFFFFF” radius=”3″ class=””] Homemade Pasta Sauce
1 Package Ready-to-Bake Lasagna Noodles
2 Cups Cottage Cheese
1 cup Sour Cream
3 Cups Monterey Jack Cheese (or mozzarella) [/su_box]
- I prefer Monterey Jack Cheese over mozzarella.
- You will need meat sauce and noodles for three layers, cottage cheese and sour cream for two layers.
- The meat sauce layer at the top doesn’t have to be a thick layer…just enough to cover the cottage cheese and cream (I don’t put more noodles over this cottage cheese/cream layer).
- Bake at 350 degrees with foil covering for first half hour, then remove for second half hour.
- The lasagna will be less liquidly if you let it cool for 20 min before serving (it will still be plenty hot).
Check out my other pasta dish (soon to be dishes):