February 4, 2011

Aunt Shelley's Lasagna

This is a delicious lasagna recipe and a nice change from the traditional ricotta. It freezes well too.

1- 26 ounce jar of pasta sauce (or your own)
8 cooked lasagna noodles
1/2 cup light cottage cheese
8 ounces light cream cheese
6 ounces light sour cream
1 pound lean ground beef or turkey, cooked and crumbled
2 cups mozzarella cheese
grated parmesan

In a small bowl, combine cottage cheese, cream cheese and sour cream; mix well.
Place 1 cup sauce in bottom of 9x13 baking dish. Layer 4 noodles on top of sauce, then half of the cheese mixture, and half of the meat. Carefully spread half of the remaining sauce on top, sprinkle with half of the mozzarella and a shake of parmesan. Repeat layers, sprinkle top with parmesan. Bake at 350 for 30-35 minutes; remove from oven and let sit for 15 minutes.

1 comment:

  1. This is so creamy and yummy! I will make this at our home. Thanks for making it for our family Teresa!


Thank you for visiting Cooking with the Cooks! We value your comments as we are constantly updating and improving our site. To make a public comment which, after approved may be open to the web, click "Post Comment". To make a private comment, suggestion, or a "Site Eyes*" comment, please click here to contact us. Thank You!
* We try to make sure all content is correct, but if you see an error, please let us know so we can fix it. Thank You.