The old Southern saying goes that “food is a way to a man’s heart.” So when I decided to surprise my boyfriend with my mom’s tried-and-true lasagna, I knew he would want to take home leftovers.
The candles were lit. I had crispy French bread baking in the oven and red wine poured into my favorite Anthropologie wine glasses. And when this gorgeous lasagna came bubbling out of the oven, I was over the moon. Trust me, it’s as decadent as it looks. And it’s filled with classic lasagna ingredients like ground beef, pasta sauce, mozzarella and parmesan. But the two ingredients that make this dish extra creamy and make guests want to go back for seconds is the cottage cheese and sour cream mixture. It’s divine!
When my boyfriend, Ashton, walked in the door, the look on his face was priceless. He was so excited I had cooked for him, and he had sure brought his appetite!
This was my mom’s go-to comfort food when she was feeding a small army of kids or feeding a bunch of us at family get-togethers. No one in my family missed lasagna night. And we licked our plates clean. Every. Time.
Whether you’re feeding a ton of people or just plan to have mega leftovers, this dish is literally fail-proof. This is why it’s called “lazy” lasagna…because other than baking the actual dish, it’s pretty effortless.
It’s really hard to mess it up when you’re stacking ingredients on top of one another. Also, this dish is definitely heavier than most I’ve shared. But I believe there’s always room for a comforting meal that soothes the insides, calories and all! 🙂
Recipe: Lazy lasagna
Prep & cook time: 1 hr 45 min
Servings: could feed a small army, no kidding (About 10 to 12 servings)
- 2 lbs lean ground beef
- 1 Jar (32 oz) spaghetti or pasta sauce
- 1 lb cottage cheese
- 8 oz sour cream
- 10 to 12 lasagna noodles, uncooked
- 1 to 2 pkgs (6oz each) sliced mozzarella cheese (approx 12 slices) – Do not use extra thin slices
- ½ cup Shredded Parmesan Cheese
- ¼ cup Water
- 2 tbsp Italian parsley, finely chopped
Preheat oven to 350 degrees.
Cook ground beef and drain fat. Add spaghetti or pasta sauce to meat and reduce heat to low. Heat through (about five minutes) and set aside.
In a separate bowl, combine cottage cheese and sour cream – blend well.
Grease a 13×9 inch pan and spoon 1/3 of the meat mixture in bottom of the pan. The meat mixture shouldn’t cover the whole bottom of the pan. It should be a thin layer.
Place four to five of the uncooked noodles over the meat sauce. Break apart some of the noodles to cover all of the meat mixture. Next, add half of the cottage cheese mixture and then top with four mozzarella cheese slices. Add another thin layer of meat and add 1/4 cup of shredded parmesan cheese. Repeat above layers beginning with the uncooked noodles. Top with remaining slices of mozzarella cheese and extra parmesan cheese, if desired.
Pour 1/4 cup of water around the sides of the pan to help the lasagna set while cooking. Cover tightly with foil. Bake for 1 hour. Uncover and bake for 20 more minutes until bubbly. After done, let stand for 15 to 20 minutes before serving. Top with extra parmesan cheese and Italian parsley.
P.S.: Don’t you just love this French pan? I bought it last weekend on sale for $19.99 at Sur La Table. It’s the perfect pan for casseroles, and it’s just a beautiful, sturdy pan to cook future meals in! Let me know how you liked this recipe in the comments below.
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