The Best Lasagna EVER!


I have been making this lasagna for nearly 30 years and I have perfected it. Everyone who has eaten this has proclaimed it as the best lasagna that they have ever eaten. It is NOT good for you. There are 3 lbs or more of cheese in it but I do not boil the noodles so it is pretty easy to make.

I brown a pound of ground beef and then pour in 48 oz of spaghetti sauce. Put just a little of the meat sauce at the bottom of your pan. Then layer with uncooked lasagna noodles. Instead of ricotta I use cottage cheese, so put that on top of the noodles. Then mozzarella and cheddar cheese. Then put just a little sauce on top, barely any. Repeat layers ending with noodles on top.

You should have a lot of sauce left, pour it over the lasagna making absolutely sure that all of the noodles are covered with sauce. You will have hard noodles if they aren’t covered. Top with mozzarella.


Cover the pan with aluminum foil and here is something that I have just learned. Spray the aluminum foil with non-stick cooking spray. This prevents the cheese from sticking to the foil when you take it off.

Bake for 1 hour on 350 degrees (or put in fridge overnight or freezer for up to 3 months), increase baking time by 20 minutes if you are cooking it directly from the fridge and if you freeze it make sure you defrost it completely before cooking.


You know it is ready when you start smelling it and the cheese in the center has melted.

See no cheese stuck to the foil

Take it out of the oven and start your garlic bread. The lasagna should rest for at least 15 minutes or you will never get it cut. It will just be a saucy mess. A delicious one but still a mess.



Cathy’s No-Boil Lasagna

  • 1 lb ground beef
  • 48 oz spaghetti sauce
  • lasagna noodles (doesn’t need to be no-boil noodles)
  • 16+ oz cottage cheese
  • 16+ oz mozzarella cheese
  • 8+ oz sharp cheddar cheese
  • 8+ oz mild or medium cheddar cheese

Preheat oven to 350 degrees.

Brown ground beef then add spaghetti sauce. Put a couple of tablespoons of meat sauce in the bottom of a 9″ x 11″ pan. Put a layer of uncooked noodles over the sauce. Put a thin layer of cottage cheese on the noodles (about 1 heaping tbl per noodle). Sprinkle with cheeses. Put a thin layer of sauce over the noodles (maybe another tbl per noodle).

Repeat layers ending with noodles. Pour the rest of the sauce over the noodles making sure that all noodles are covered. Top with mozzarella cheese. Cover with aluminum foil and bake for an hour.

Let lasagna rest for at least 15 minutes before slicing.

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