Lasagna is a dish that transcends borders, bringing comfort and joy to tables around the world. But there's something uniquely special about a homemade lasagna—one that's rich, gooey, and layered with love. In this guide, we’ll dive into how to make a cheesy homemade lasagna that's sure to become a family favorite.
This Homemade Cheesy Lasagna is more than just a meal; it’s an experience. From the first bite, you’ll taste the layers of love and care that go into each serving. Whether you’re making it for a family dinner or a special occasion, this recipe promises to deliver comfort and satisfaction in every mouthful.
Our latest video is a celebration of all things cheesy and delicious, showcasing how to make a lasagna that’s both comforting and impressive. We can’t wait for you to try it and share your thoughts with us. Grab your ingredients, follow along with our video, and get ready to enjoy the ultimate homemade lasagna experience!
Ingredients:
Directions:
- 1 green pepper
- 1 big yellow sweet onion
- 1 carton/square pkg. of white mushrooms
- 2 tbsp. extra virgin olive oil
- 1 pkg. of lean ground beef
- 6 cloves of garlic
- salt & pepper to taste
- onion powder
- garlic powder
- 1 jar of whatever tomato sauce you like (I like the "Classico Fire-Roasted Tomato & Garlic Sauce)
- 1 container of regular Cottage Cheese (I happen to like to use the Lactose-Free one) 450gm
- 1 egg
- 1 tbsp. dried oregano
- 1 tbsp. dried basil
- 1/2 cup grated parmesan cheese
- 1 pkg. of No Boil lasagna sheets (I like the "Catelli No Boil Gluten-Free Lasagna Sheets)
- 1 medium pkg. of shredded mozza cheese
- 1 medium pkg. of Italian 3 cheese blend
- 1 cup of shredded cheddar cheese (I try to use lactose-free cheese when I can, but you can use whatever you like)
Preparing the Meat, Veggies & Tomato Sauce Base:
Preheat your oven to 375 degrees
Core your green pepper, chuck out the guts in the garbage. Cut the green pepper into thin strips. Then cut those strips into small pieces. Set aside in a bowl.
Chop your mushrooms into small pieces. Set aside in a bowl.
Slice the end of your onion, peel the first outside layer off the onion and throw out. Slice onion and then cut into small pieces and set aside in a bowl.
Heat a frying pan on medium heat, when it heats up add 2 tbsp. of extra virgin olive oil.
Add your lean ground beef to the pan, break it up using whatever you like (I like to use a fork and a spoon).
Add some salt and pepper to the meat (probably half a tsp. of each to start). Add 1/2 tsp. onion powder and 1/2 tsp. garlic powder to the meat and mix. Press 3 cloves of garlic into the meat mixture and stir.
Cook until browned and no pink remains.
Add the green pepper, onion and mushroom to this meat mixture and give it a good mix.
Add another 1/2 tsp. each of: salt, pepper, onion powder, garlic powder. Taste as you go and adjust to your own liking.
Cook this mixture down for about 5 minutes, put a lid on the pot and stir frequently. Once the veggies are cooked and the mixture is nice and juicy, remove from the pan from the heat and add the mixture to a larger pot.
Add your tomato sauce to the large pot with the veggie & meat mixture & stir. You can use whatever tomato sauce you like. I happen to really like the "Classico Fire Roasted Tomato & Garlic" tomato sauce. I use a full jar with this recipe.
Heat this mixture on low heat (put a lid over it, so the tomato sauce isn't flying around and making a mess or burning you). Stir frequently and once the sauce starts to bubble, turn off the heat and set aside for later.
Preparing the Cottage Cheese Mixture:
In a medium-sized bowl add the cottage cheese.
Add the parmesan cheese to the cottage cheese and mix.
Crack the egg into the cheese mixture and blend.
Add the dried basil & oregano.
Add 1 tbsp. garlic powder and 1 tbsp. onion powder to the cheese mixture and blend.
Add a sprinkle of salt & pepper (probably 1/4 tsp. each) and blend.
Set cheese mixture aside.
Layering the Lasagna & Putting It All Together:
Use a 9" X 5" casserole dish.
I use a 1/4 measuring cup to add the meat mixture to the dish. Add 1 cup of the meat mixture to the casserole dish. Spread out in the casserole dish using a spoon.
Put 3 lasagna sheets over top of the meat layer.
Add a layer of the cheese mixture over top of the lasagna sheets. I usually fill in the sides first and then do the middle. Spread out with a spoon.
Add a layer of the meat mixture over top of the cheese mixture. I used about another cup of it. Spread with a spoon.
I put all of the shredded cheese pkgs. into a separate bowl and I mix with my hands.
Now you can add a layer of the shredded cheese on top of the meat layer.
Sprinkle parmesan cheese over top of the shredded cheese layer.
Add another layer of lasagna sheets over top of the shredded cheese mixture. You might have larger empty spaces now, so you can break up the lasagna sheets to fill in the gaps.
Add on another layer of the cottage cheese mixture on top of the lasagna sheets. Spread with a spoon.
Add another layer of the meat mixture on top of the cottage cheese layer. Spread with a spoon.
Add another layer of shredded cheese on top of the meat mixture.
Add another layer of lasagna sheets on top of the cheese mixture. Press down gently on the sheets to push down the lasagna into the pan.
Add the last layer of the meat mixture on top of the lasagna sheets. Spread with a spoon.
Sprinkle more parmesan cheese on top of the meat mixture.
Add a final layer of cheese on top of the meat mixture. You can press down on the mixture lightly again, if you like, to push it all back into the pan.
You can either add toothpicks and then a layer of aluminum foil (see video), to keep the tinfoil up and not sticking to the cheese while it cooks. OR you can say screw it and just pop the mixture into the oven as-is. You will just need to keep a close eye on it, to make sure the cheese isn't burning.
Getting Ready for the Finished Product:
I cook the lasagna for about 60 minutes to start. Keep watching it to make sure the cheese isn't burning.
Sometimes it happens to take longer to cook, so you may need to pop it back in for another 30 minutes.
After the hour mark, take it out, and try to cut through it gently. If you're having to force the knife--the lasagna sheets aren't cooked enough and it will be too tough.
Pop it back in for another 30 minutes, take it out and do the same test.
Once you're happy with how the lasagna test-cuts, you can keep it out of the oven, turn your oven off and let the lasagna sit for about 15 or 20 minutes.
**BE SURE TO REMOVE THE TOOTHPICKS ASAP, SO YOU DON'T ACCIDENTALLY FORGET!!!***
Note to Self
**the inside of the lasagna will still be SUPER hot--even though it's been sitting. Be careful not to burn your mouth, when you're taste-testing it!!
6. Now you can cut your lasagna and serve. You'll likely want to use a spatula and have a spoon handy--as it will be super juicy and you don't want to miss any of that on the plate!
