Daggum Lasagna 

My household is divided when it comes to eating. My husband is a picky eater and me and the girls eat every thing and vegetable, you name it! Being so busy takes the fun out of cooking but often I try to prepare a dish that he will actually eat. Today he asked for lasagna…. I decided to make love by making it from scratch.  It’s the little things that I do for my partner that bring me joy. 

Here’s my recipe!

In a skillet, combine 2 pounds ground beef,  garlic salt (or 2 cloves minced garlic), and pepper .

Cook until brown and drain.  Leave a little juice (just a smudge won’t hurt lol)

Return the meat back to the skillet and add a can of whole Italian tomatoes (dice them smaller if you don’t like big tomatoes)

2 tablespoons of dried parsley flakes, 2 tablespoons dried basil…

Simmer for about 20 minutes.

Line up your first set of oven baked noodles into your baking dish (you can use the ones you have to cook as well)

While the meat is cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. Add a 1/2 cup of Parmesan cheese into the mix.

2 tablespoons dried parsley flakes and a teaspoon of garlic salt.  Mix together well.

Now, go ahead and build your assembly line: meat mixture, shredded mozzarella cheese, cottage cheese mixture, and  lasagna noodles.

Cottage cheese mixture spread over noodles evenly, next shredded mozzarella spread evenly; last layer, spread meat mixture evenly.


Top with Italian shredded cheese, pepperoni slices, black olives, spinach, and more Italian shredded cheese.

Let back for 30 to 35 minutes on 375-400 degrees.


Published by

Ashley V.

One day I woke up, married...two daughters...and third on the way, and I decided to write! I am a Florida A&M University graduate; currently seeking my Master's degree in Reading and Literacy. I am a high school Reading teacher. I am underpaid, over-loved, overwhelmed, overjoyed, and often in-over-my-head!

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