The Country Cook: South Your Mouth Lasagna

Tuesday, September 2, 2014

South Your Mouth Lasagna

Mandy here from South Your MouthBless Brandie’s heart! As many of you know, she’s without a kitchen right now so I thought I’d do what I would if she lived nearby and bring her and her family something good to eat! This is Classic Lasagna is my go-to dish to take folks when they have a baby, get laid up from surgery, are having a tough time or who just simply can’t get to the kitchen to cook (like Brandie!) I like to deliver this with a big loaf of crusty bread, one of those family-sized bagged Caesar salads, a pack of paper plates and a 6-pack of cold soda! You can go ahead and bake this or you can cover it and freeze since it heats up beautifully (thaw completely then cook per the recipe).
1.25 – 1.5 pounds ground beef
Salt and pepper to taste
1 medium onion, diced
1 24-ounce jar traditional prepared spaghetti sauce (not “chunky”)
1/4 teaspoon crushed red pepper
2 cups cottage cheese or ricotta cheese (I prefer cottage cheese)
3/4 cup grated parmesan cheese, divided
1 egg, beaten
1/4 cup chopped fresh parsley, plus more for garnish (both are optional)
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
9-12 lasagna noodles
16 ounces good mozzarella cheese
2 teaspoons olive oil

Make meat sauce:
Brown ground beef with onion and salt and pepper in a large skillet until meat is cooked through; drain fat from meat. Add spaghetti sauce and crushed red pepper then stir to combine. Reduce heat to low, cover and simmer meat sauce for 30 minutes.

Make cheese mixture:
Combine cottage or ricotta cheese, 1/2 cup parmesan cheese, egg, parsley, oregano, garlic and salt; stir to combine then set aside.

Prepare mozzarella:
Divide cheese in half. Shred one half and slice the other half into thin slices. I like to slice my mozzarella into thin slices using a wire cheese slicer (you can see the slices on top of the lasagna in the photo). If you don’t have something to easily cut thin slices with, just shred all of your mozzarella. You will use 1/4 of the cheese in the first layer, 1/4 in the second layer and then use the remaining half on top.

Cook pasta:
Cook lasagna noodles in liberally salted water per manufacturer’s instructions for al dente preparation. 

Assemble & cook lasagna:
Drizzle the bottom of a large rectangular baking pan with olive oil. Arrange 3-4 noodles (depending how big your pan is – mine fits 3 noodles per layer) in a single layer in baking pan. Spread 1/3 of the cheese mixture over noodles. Top cheese mixture with 1/3 meat sauce. Top meat sauce with 1/4 of the mozzarella cheese. Repeat these layers two times, adding remaining mozzarella and remaining 1/4 cup parmesan cheese to the top.

Cover dish with aluminum foil and bake at 350 degrees for 35-40 minutes or until bubbly. Remove aluminum foil from dish and continue baking for 15-20 minutes or until cheese is nicely browned. Remove from oven and let stand 15-20 minutes before serving. Garnish with fresh chopped parsley if desired.


  1. This looks amazing! Do I need to use fresh grated Parmesan or the powdery kind in the plastic jar?

  2. I would say the freshly grated Parmesan cheese. :)

  3. This would b enough for how many people with other things also on the menu. Thanx

  4. Looks fantastic. I just finished eating dinner and just looking at this lasagna makes me hungry. Ha!

  5. I just popped this in the oven....cannot wait. I was unsure what kind of mozzarella cheese to use? The fresh that comes in a log(looks wet, hard to grate) or the big solid block or the grated in a bag? Help for next time. This time I just used the rest of the huge bag I had left, after making your cheesy garlic bread that my family cannot get enough of!


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