- Servings: 8
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hr 15 mins
|¼ cup||Chopped Onion|
|½ cup||Chopped Green Pepper|
|3 cloves||Garlic, minced|
|32 oz||Spaghetti Sauce|
|8 oz||Ricotta Cheese|
|1 cup||Shredded Mozzarella Cheese|
|¼ cup||Grated Parmesan Cheese|
|8 oz||Lasagna Noodles, cooked|
In a 2 quart saucepan, saute onion, green pepper, and garlic in butter. Add spaghetti sauce, then cover and simmer 15 minutes. In a small bowl, stir together the cottage cheese, mozzarella cheese, Parmesan cheese and egg. Using a greased springform pan, use 3 lasagna noodles to line the sides of the pan. Spoon 1/4 cup sauce into the bottom, then layer noodles, trimmed to fit, the cheese mixture and sauce until pan is full. Bake at 350 degrees for 45 minutes. Gently remove sides of springform pan and place on a serving platter. Garnish with fresh basil leaves, if desired.
I make meatless lasagna, but you could easily brown some ground beef and layer it in with the sauce.