Lasagna often feels like a big production, which discourages many from making it at home. This semi-homemade version keeps things simple without sacrificing flavor. Instead of preparing a sauce from scratch, use a good store-bought red pasta sauce, and swap cottage cheese for a ricotta mixture. The main tasks are boiling the noodles, browning the beef, and layering ready-to-use ingredients—easy and approachable. I break the process into clear steps so assembly is straightforward and stress-free.
This recipe was a hit at my house—my husband called it the best lasagna he’d had. It’s comforting and filling, with thick layers of seasoned meat and melty cheese. Assembly is quick; the longest part is baking. If you want to save time later, double the batch and freeze one for an easy reheatable dinner.
Semi-Homemade Lasagna
Pin
Rate
Save
Ingredients
- 9 lasagna noodles, (about ½ box)
- 1 lb ground beef, (85/15)
- 1 ½ Tbsp Homemade Italian Seasoning Dressing Mix, (*Recipe in Notes)
- 1-2 (24oz) jar(s) favorite red pasta sauce, (I used 1 ½ jars)
- 1 (24oz) tub 2% Small Cottage Cheese Curd
- 2 ½ cups shredded mozzarella cheese
- Dried parsley
Instructions
-
Boil lasagna noodles according to package directions. Drain and set aside.
-
In a skillet over medium-high heat, brown the ground beef with the Italian seasoning, breaking it up with a spoon. Drain excess fat and set meat aside.
-
Preheat oven to 350°F. Grease a 13×9″ baking dish and spread a small amount of pasta sauce across the bottom to prevent sticking.
-
Layer three lasagna noodles over the sauce.
-
Spread half of the cottage cheese evenly over the noodles.
-
Sprinkle half of the cooked ground beef over the cottage cheese.
-
Spoon one-third of the pasta sauce evenly over the meat.
-
Sprinkle about 3/4 cup of mozzarella evenly over this layer.
-
Add another layer of three noodles.
-
Spread the remaining half of the cottage cheese over these noodles.
-
Top with the remaining cooked beef, distributing it evenly.
-
Spread another one-third of the pasta sauce over the meat.
-
Sprinkle another 3/4 cup mozzarella across this layer.
-
Top with the final three noodles.
-
Spread the last one-third of sauce over the top layer.
-
Sprinkle the remaining 1 cup of mozzarella evenly and finish with a light dusting of dried parsley.
-
Cover with foil and bake at 350°F for 45 minutes or until bubbly and the cheese is melted. Remove foil for the last 10 minutes to brown the cheese slightly.
-
Let the lasagna rest 10 minutes before cutting and serving so the juices are absorbed and slices hold together. Enjoy!
Notes
Homemade Italian Seasoning Dressing Mix
- 2 Tbsp garlic powder
- 2 Tbsp dried minced onion
- 2 Tbsp granulated sugar
- 4 Tbsp dried oregano
- 2 tsp black pepper
- 1 tsp dried thyme
- 2 tsp dried basil
- 2 Tbsp dried parsley
- ½ tsp celery salt
- 4 Tbsp salt
- ½ tsp paprika
Combine all ingredients in a blender or food processor and pulse until well blended. Store the mix in a cool, dry place.
Italian Salad Dressing made with Homemade Mix
- ¼ cup + 2 Tbsp white vinegar
- ⅔ cup canola or vegetable oil
- 2 Tbsp water
- 1 ½ Tbsp dry Italian Seasoning Dressing Mix
Whisk or blend until smooth and use on salads.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and follow for more!