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No-Boil Lasagna


  • 2 lbs. ground meat (pork, beef, turkey or venison)
  • 1 qt. canned tomatoes with juice
  • 12 oz. tomato paste
  • 2 tsp. salt
  • 1 Tbsp. basil
  • 1 tsp. oregano
  • 1/4 tsp. garlic powder
  • 2 cups water
  • 24-32 oz. cottage cheese
  • 1/2 cup Parmesan cheese
  • 2 eggs
  • 2 Tbsp. parsley flakes
  • 1 box lasagna noodles
  • 4 cups shredded mozzarella


Brown meat; drain. Add tomatoes, paste, salt, basil, oregano, garlic powder, and water. Simmer for 15 minutes. Combine cottage cheese, Parmesan, eggs, and parsley; mix well. In large 17x12 inch pan, spread evenly 3 cups of tomato sauce prepared above. Top with a layer of uncooked noodles, 1/2 cottage cheese mixture, 1/2 the mozzarella, 2 more cups tomato sauce, another layer of noodles, remaining cottage cheese, mozzarella, and tomato sauce. Cook in 350 degree F oven covered with foil, shiny side down, for 70-75 minutes. Let stand 10-15 minutes for noodles to finish cooking and to let the cheese set up. This recipe can be cut in half.


By Robin from Washington, IA

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