Lasagna from the kitchen of Christina Brandt


2-3 lbs. of hamburger (optional 2lb burger/1lb Italian sausage)

29-34 oz (large+medium can) tomato sauce

22 oz (large) cottage cheese (your preference whole, 2%, 1%, skim)

16 oz (small) ricotta cheese

3-4 cups mozzarella cheese, shredded

Parmesan cheese grated

Lasagna noodles (oven ready)

Seasonings to taste - oregano, basil, Italian blend, minced garlic, onion powder, salt & pepper



Preheat oven to 350 degrees

Brown hamburger using the dbCHOPPER to desired consistency, seasoning to your taste

Add tomato sauce, bring to boil, simmer 

Assemble - Layer (1) meat sauce, place noodles/turn over so covered with sauce, scoop/spread over noodles 1/2 cottage cheese, sprinkle 1/3 of shredded mozzarella. Layer (2) repeat meat sauce, noodles, spread container of ricotta cheese, repeat mozzarella. Repeat layer (1)

Cook 45-50 minutes, sprinkle parmesan if desired, turn off oven let sit 10 minutes. Remove sit for another 10 minutes. Serve-will likely be messy.  (Best the next day-if have leftovers or make ahead)