Super easy Lasagna

Today on Homestead Homebodies we're making Easy Garden Lasagna. We saved several freezer bags full of Roma Tomatoes from the garden, so these were peeled and put to simmer on the stove with some canned mushrooms, dried spices, a bit of sugar, and some salt and pepper, while the rest of the ingredients are prepared.

Now to brown the ground beef, to which we will add a large chopped onion and some garlic from the garden.

To two tubs of cottage cheese, we are adding more of our organic spices, one fresh egg and a good handful of shredded mozzarella cheese.

The meat is then drained of excess grease and added to the tomatoes. The tomato sauce does not need to be cooked down until it is thick because the excess water will be needed to soften the uncooked lasagna noodles.

Now for the layering, first coating the bottom of a large lasagna pan with a layer of tomato sauce.

Then the uncooked lasagna noodles. We do not use the oven-ready noodles, just the regular ones.

Followed by a layer of the cheese mixture, more noodles, and more sauce. This is repeated two more times. One extra noodle?, toss it in! Sometimes, if the sauce is too thick, you can pour some water around the edges of the pan to make sure there is enough liquid to cook the noodles.

Finally a layer of mozzarella cheese.

Covered tightly with aluminum foil, the lasagna needs to cook for an hour and 15 minutes at 350, or until the noodles are soft.

Then the foil is removed and the pan placed back into the oven for 15 more minutes to let the cheese lightly brown.

This is an easy, economical, and delicious way to prepare eight good sized servings of lasagna.