This is a full-fat, high octane lasagna, so if you're looking for low-fat or diet, better skip this one. This was originally my mother-in-law's recipe, but I've tweaked it through the years and made it my own.
I only make it once a year to serve on Christmas Eve or Christmas Day. I make it a day or two ahead, because lasagna is always better the next day. That way, all I have to do before serving it is warm it up. I serve it with salad and rolls.
We had our in-laws over for Christmas Eve supper a few years ago, and my father-in-law was raving about my lasagna. I told my mother-in-law that it had started out with her recipe, but I tweaked it over the years. Hers called for a pound of ground meat, while I use two pounds now. She uses cottage cheese, but we really like ricotta. I don't spend hours making the sauce, but use a good spaghetti sauce, and I don't cook the noodles, using oven-ready instead.
You can change things up to suit your family's tastes, too. This is very rich, so start people out with small servings, but don't be surprised if they ask for more. We've served as many as 8 people, and still had leftovers, though they don't last long around my house.
Prep Time: 30-45 minutes
Cook Time: 30 minutes
Total Time: 15-20 minutes
*I've made ricotta cookies with the leftover cheese, and it's good in omelettes.
I served this on Christmas Eve, and I figured out that we had 10 good-sized servings out of this recipe. I've promised my husband that I'll make it again for this birthday in April.