Happy Birthday Dean!  My fiancé’s birthday was on Saturday.  I cooked him a lasagna loaded with cheese.  I like to call it my Cheesagna.

We’re going to use parmesan, mozzarella, Ragu spaghetti sauce with mushrooms, small curd cottage cheese, onion, green pepper, uncooked lasagna noodles, and Italian seasoning.

Tools:

I’m going to use my new Cuisinart 12” nonstick deep fry skillet.  Any 12” skillet will do though.  You’ll also need a 9”x13” glass dish.  I’m using a Pyrex baking dish I bought from K-mart for $11.50.

Lisa’s Cheesagna

Recipe:

1 lb. lean ground chuck

1 lg. onion, finely chopped

1 lg. (32 oz.) jar of Ragu chunky with onion and mushrooms spaghetti sauce

3 c. shredded mozzarella

3 c. shredded cheddar (sharp)

1 sm. carton of small curd cottage cheese

9 uncooked lasagna noodles

1 green pepper finely chopped

Dash of Italian seasoning

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Step 1. Preheat your oven to 350 degrees.  Tear apart your beef into tiny pieces.  Using a skillet, fry the ground beef, green pepper and onion together until brown.  Drain grease and set aside.

Step 2.Cook lasagna noodles 9 strips until tender.  Drain noodles and rinse in cold water and drain again. I usually do this twice with cold water in order to reduce the heat of the noodles so you can handle them later.

Time saving tip: To make this part easy, I used a microwaveable pasta cooker called Fasta Pasta.  It worked like a charm!  Before I fried the beef, I placed 9 strips of lasagna noodles into the water in Fasta Pasta and set the microwave to 18 minutes.  By the time the beef was fried and the next ingredients were mixed, the noodles were ready to be laid down in the baking dish.

Step 3. In a bowl, mix 1 cup of Ragu sauce with the cottage cheese.  I added a little extra sauce to make the color darker; plus I like a little more tomato taste in my lasagna.

Now that your pasta is ready to go, place the first layer of noodles (3 strips) on the bottom of the glass baking dish.  I used a Pyrex 9×13 glass baking dish with a plastic blue lid (for storing and refrigerating leftovers afterward).  Before you lay down the noodles, I would spray the glass baking dish with a little with Pam cooking spray.

Step 4. Sprinkle half of the beef/pepper/onion mixture on top of the noodles.

Step 5. Sprinkle mozzarella and sharp cheeses on top of that—enough to cover up the beef beneath it. (about two handfuls)

Step 6. Slather on 1 ½ cups of the Ragu/cottage cheese mixture on top of the cheeses.

Step 7. Lay down the second layer of noodles (3 strips).

Step 8. Sprinkle the rest of the beef mix and sprinkle more of the cheeses (about two handfuls).  Then spread the rest of the Ragu/cottage cheese mix on top of this.

Step 9. Lay down the last layer of noodles (3 strips)

Step 10. Spread on evenly the rest of the spaghetti sauce from the Ragu jar.  Add the rest of the cheeses—enough to cover up the tomato sauce beneath.  Shake out a dash of Italian seasoning and parsley on top.

Step 11. Bake at 350 degrees for one hour. Cover with aluminum foil.  I remove the foil 10 minutes before the hour is up in order to allow the cheese to brown slightly on top.

If you have a lasagna recipe that you’d like to share with everyone, please post it.  We’d love to try it out.