Hubby loves this recipe. It’s the cream cheese that really does it for him.
15 oz ricotta cheese
1 c cottage cheese
1/4 c grated parmesan cheese
1 8 oz block cream cheese, softened
1/4 c sour cream
2 c shredded mozzarella cheese, divided
Brown ground beef with onion, drain fat. Stir in spaghetti sauce and sugar. Combine ricotta, cottage, parmesan, and cream cheeses, sour cream, and 1 cup mozzarella. Add oregano and parsley flakes. Boil lasagna noodles according to package directions. Reserve some mozzarella (about 1/4 c) to sprinkle on top of lasagna. In baking pan make the following layers: sauce, noodles, sauce, cheese mixture, noodles, sauce, cheese mixture, remaining mozzarella, noddles, sauce. Preheat oven to 350, bake covered for 50-60 minutes. Uncover, top with reserved mozzarella cheese, and bake 10 minutes longer. Let stand 5-10 minutes before serving.
To freeze: Do not boil the noodles. Prepare as directed above. Cover with extra heavy foil, label with baking directions (write on the foil with a sharpie). Place reserved mozzarella in a ziploc sandwich bag and tape to the top of the lasagna.
To serve: Thaw (give it a couple of days in the fridge). Bake covered at 350 for 50-60 minutes. Uncover, top with the reserved cheese, and bake 10 minutes longer. Let stand 5-10 minutes before serving. To bake from frozen, increase bake time by about 50% (about 90 minutes).
*It saves on clean-up to combine the cheeses in a 1-gallon ziploc bag. Then you can just snip the corner and squeeze it on!
*I like to undercook my noodles for by a minute or two so they stay firm.