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I have been craving pasta lately and this is my very favorite, very simple, lasagna recipe, plus it’s always better the next day. 


1 Pound Ground Beef – you can also use Ground Pork, Ground Chicken, Ground Turkey or even Ground Venison

1 Cup Chopped Onion

2 Cloves Garlic, Minced

1 – 7.5 Ounce Can Tomatoes, cut up, UNdrained

1 – 8 Ounce Can Tomato Sauce

1 – 6 Ounce Can Tomato Paste

2 tsp Dried Basil, Crushed

1 tsp Dried Oregano, Crushed

½ tsp Salt

½ tsp Pepper

5 Ounces Lasagna Noodles (6-8 noodles; I generally use 8 noodles for a two layer lasagna)

1 Egg, beaten

2 Cups Cottage Cheese, drained*

½ Cup Grated Parmesan Cheese

1 Tbsp Dried Parsley Flakes

8 Ounces Mozzarella Cheese, grated


In a large saucepan cook meat, onion and garlic until the meat is brown and the onion is tender

Drain fat

Stir in UNdrained tomatoes, tomato sauce, tomato paste, basil, oregano, salt and pepper

Bring to boil then reduce heat

Cover and simmer for 15 minutes, stirring occasionally

Meanwhile, back at the ranch, cook your lasagna noodles according to the package directions then drain


FIRST Drain your cottage cheese thoroughly – *I use a colander and even rinse it with water

SECOND Combine the egg, cottage cheese, ¼ cup of the Parmesan cheese, and the parsley flakes

THIRD Layer half of the cooked noodles in a 12 x 7.5 x 2-inch baking dish (or your best lasagna dish) – I always spray the bottom of my baking dish with nonstick spray, before placing the first layer of noodles – Additionally, I overlap my noodles

FOURTH Spread half of the filling over the noodles

FIFTH Spread half of the meat sauce over the filling

SIXTH Spread half of the Mozzarella cheese over the meat sauce

SEVENTH Repeat each layer…noodles, filling, meat sauce, Mozzarella

EIGHTH Sprinkle the remaining Parmesan cheese a top this beautiful creation

Bake at 375 F for 30 to 35 minutes or until heated through.

Let stand 10 minutes

Serve with toasted French bread and a glass of your favorite red wine

Serves 8

Savor the flavor…tomorrow it will be even better

Recipe from my private cookbook collection: Better Homes and Gardens New Cook Book, Tenth Ring-Bound Edition, Copyright 1989

Photo by Angelo Rosa via Pixabay


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