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March 3, 2010


Lasagna Noodles 16 oz.
1 lb. Hamburger
1/4 c. onion
1 can Tomato Sauce 26.5 oz.
16 oz. Cottage Cheese
1 egg
1 1/2 cups cheese
(usually mozzarella, I just had chedar & that worked too)
1 teaspoon Garlic Seasoning
1 1/2 Table spoons Italian Seasoning

Boil Noodles till soft.  Lay out flat to cool.
Brown hamburger with onions in large skillet.  Once cooked, add tomato sauce & set aside.
Beat egg & mix with cottage cheese (can use Ricotta cheese & no egg).  Mix in Italian Seasoning & Garlic Seasoning & set aside.
First spread a little sauce in the bottom of the pan to prevent the noodles from sticking, then layer in a 9x13 pan in this order:
Meat Sauce
Cottage cheese
Grated cheese
The layers are very thin & spotty.  I usually do three layers, so make sure you save enough of each thing for 3 layers.

I used about 2/3 of the 16 oz. noodles for a 9x13 pan, so I used my leftovers to make another smaller pan to freeze. 

This was the first time I had made Lasagna since we got married!! It was a hit- we will definately be trying it again soon.
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  1. Thanks for joining us at Foodie Friday. I love lasagne and am glad to have this recipe!

  2. Lasagna never gets old!! My fiance could live on it...yours looks so good:)

  3. Is garlic seasoning different from garlic powder? I want to make this and want to make sure I have everything. Thanks in advance!

  4. Also, what temp did you cook on and for how long, whether frozen or freshly made?

  5. Brandi-
    I use garlic powder.

    I cook the Lasagna at 350 for 30 min. or until it is bubbly and the cheese is melted. If it is frozen, I cook it covered with tinfoil for closer to 45 min. Then I leave the tinfoil off & cook it for 5 more min.