If you have ever made lasagna after having first cooked the lasagna noodles, you will understand why this is called “Miracle Lasagna”.
In case you haven’t heard the good news, you no longer have to cook the noodles! Nope, just take them out of the box and layer them right in between the sauce and cheese!
Now, that is a miracle!
I have used a particular brand of lasagna noodles which says right on the box “no-cook noodle”. However, I can’t always find it, but I’m here to say that even if the package doesn’t have the no-cook claim, you can still skip the cooking step!
This recipe makes quite a lot. I make the full recipe and divide it between two 8×8 pans. I’ll cook one pan for my family, which still makes enough for leftovers, and then put the other pan in the freezer or share it with a friend. In this case, I recommend getting an even bigger size jar of spaghetti sauce, or adding a 15 oz. can of tomato sauce to the sauce mixture. You need to make sure you have enough sauce to completely cover the noodles so they will cook all the way.
- 1 – 28 oz. jar of your favorite spaghetti sauce
- 1 box uncooked lasagna noodles
- 1 cup cottage cheese
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- ¼ cup parmesan cheese, grated
- 1 lb. ground beef
- ½ onion, diced
- 1 clove garlic, chopped
- Brown the ground beef with onions and garlic. Drain the grease.
- Mix the meat mixture with the spaghetti sauce.
- Mix together the cottage cheese and ricotta cheese.
- Using one 9×13 or two 8×8 baking dishes – spread a little sauce in the bottom of the dish (enough to just cover the bottom).
- Top sauce with uncooked lasagna noodles (you may have to break the noodles in order to fit one even layer in your pan), ricotta/cottage cheese, 1 cup mozzarella, parmesan, and sauce. Top with one more layer of noodles and sauce. It is important that you completely cover the top layer of noodles with sauce. The sauce is what helps cook the noodles.
- Place baking dish on a cookie sheet in case any of the liquid bubbles over the side. Bake at 375 for 1 hour. Top with remaining mozzarella. Let stand for 5-10 minutes before cutting.