loaf pan lasagna

How To Make loaf pan lasagna

• 1

  Preheat oven to 400 degrees. (Yes, I said 400 degrees.)
• 2

  In a (12-inch) skillet over medium heat, add the ground beef and onions. Cook until the ground beef is lightly browned, then drain off the grease.
• 3

  Place the cooked ground beef and onion back in the skillet, then and the garlic, salt, and pepper.
• 4

  Now add the crushed red pepper flakes, and continue cooking for at least 30 seconds.
• 5

  Now stir in the diced tomatoes (along with the juice), the tomato sauce and bring to a boil. Continue cooking for 2 minutes, then set pan aside.
• 6

  In a bowl, combine together, the cottage cheese, Parmesan cheese, 3/4 cup of mozzarella cheese, and the egg.
• 7

  To assemble the lasagna, spread ½ cup of the meat sauce in the baking pan.
• 8

  Spread ⅓ of the cottage cheese mixture on top 2 of the Lasagna noodle, and lay on top of the meat sauce (side by side).
• 9

  Repeat this layering 2 more times, making sure you end up with enough meat sauce and mozzarella cheese for the top layer.
• 10

  When you lay the last noodle down, you will have no more cottage cheese mixture left.
• 11

  Place the remaining meat sauce on top of the dry noodles.
• 12

  Mix together the 1/4 cup of remaining mozzarella cheese with 2 Tablespoons of grated Parmesan cheese. Sprinkle cheese mixture on top.
• 13

  Cover pan tightly with aluminum foil that has been sprayed with a bit of non-stick olive oil cooking spray.
• 14

  Bake in oven for 30 minutes.
• 15

  Remove the aluminum foil, and continue baking until the cheese is lightly brown on top. (I baked mine for 10 minutes, then removed pan from the oven.)
• 16

  Let cool for 10 minutes out of the oven before slicing the Lasagna. (This made 4 to 5 servings.)
• 17

  *Note: When it came to placing the Lasagna Noodles in the baking pan, I needed to break off 1-inch of each lasagna noodle, in order for them to fit inside the pan.
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