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Here is a really simple and delicious recipe for lasagna and you can follow the video, so no messing up.

http://youtu.be/pRV6liPm1ZA

Switch out the ricotta for cottage cheese. Ricotta cheese is for stuffed shells, not lasagne.

big Jar of spaghetti sauce no meat

box of lasagne noodles

container of cottage cheese

bag of parmesan cheese

breakfast sausage, buy it loose at the butcher's counter

Boil the water for the lasagne noodles.

While that is happening,

Brown the sausage.

In the bottom of a 9x13 pan, pour a little spaghetti sauce--you want enough to cover the entire bottom of the pan.

Drain the noodles when they're done, then put a layer of them on the bottom of the pan.

put a layer of sausage, then top with cottage cheese, a little parmesan, then cover the whole thing with a few ladles of spaghetti sauce.

Repeat layers til you run out of stuff. Don't put another layer of noodles over the last layer--it tasted better, we have found, if you don't. Just put most of the parmesan.

Not sure how long or what temperature. I know that doesn't help. I think my dad did this at like 315 for about 45 minutes?

Good luck!!!

EDITED TO ADD: If you use the no-boil noodles, add 1 cup of water to your spaghetti sauce. Otherwise the lasagne will come out dry because the noodles suck up all the moisture from the sauce.

If its your first time remember that when you cook the noodles you have to add oil to the water or they will stick. Also dont put them all the same way in the pot. Put them like crosswise each time. Then you have to dry them hanging on your strainer so the lasagna wont be watery. If thats all too much for your first time you can buy no boil noodles and just put them in the pan dry. Remember to overlap the edges just a bit. Google some recipes to get an idea. Good luck.

Here you go - very simple:

Jar of spaghetti sauce with meat

box of lasanga noodles

container of ricotta cheese

bag of shredded cheddar cheese

bag of parmesan cheese

Pour a little of the spaghetti sauce in a casserole dish. Add a layer of the lasagna noodles - making a flat layer. Top with dollops (spoonfuls) of the ricotta cheese, shredded cheddar cheese and a little of the parmesan cheese. Cover that with more of the spaghetti sauce. Repeat the noodles then the cheeses. Do that until you almost reach the top of your casserole dish - ending with the spaghetti sauce. Top with some of the shredded cheddar cheese. Bake in a 300 degree oven for 1 hour. That will soften the noodles and cook them.

Hope that helps. If you want, you can cook up some ground beef, drain it, and put it in the spaghetti sauce before using it for your lasagna. It will make your lasagna a little meatier.

I have the perfect recipe for you

1 jar of ragu sweet italian sausage

2lbs of lean ground beef or your prefer

1 package of sweet italian sausage

1 box of lasagna noodles (oven ready)

2-4 cups of italian cheese

Ricotta cheese 16oz

Salt and pepper to taste

2 tsps of garlic

1) in a pan brown beef and sausage together adding garlic, salt, and pepper then drain off grease and return meat to pot.

2) add sauce to meat and stir in well, then spread noodles in a pan 4 single layers.

3) spread ricotta cheese on noodles and add meatsauce mixture spreading evenly over noodles then last add shredded italian cheese and repeat this process 3 times.

4) bake at 350 degrees for 30-45 mins or until noodles are tender/cheese on top is melted golden and crisp. Let cool 5 mins and enjoy! I promise you won't be dissapointed.

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This is from my blog. It looks long but thats just e rambling like I do in all my recipes.

Everybody should have at least one thing they can make for dinner that is impossible to screw up, and is generally popular. Lasagna is one of those recipes. This is for a two-strip lasagna and no I don't make my own sauce so just shut yer mouth,

Filling:

1 15 Oz container of Ricotta. I use part skim, whole milk is fine.

8 Oz Italian Cheese blend. Regular mozzarella is ok, but I find the blends more flavorful

1 Egg

1/2 tsp Italian Seasoning

Lasagna noodles*

Sauce:

1 Regular sized jar of spaghetti sauce. I like Wegmans smooth marinara because it's cheap and good. Ragu and Prego taste like Chef Boy R D or something nasty. Classico, Newmans, are ok, use something good.

1 lb Raw Italian Sausage. casing removed, spicy or sweet, your call

Boil a huge pot of water. Cook about 10 noodles according to instructions, generally 10 minutes. Don't overcook them; you are better off with slightly undercooked noodles rather than overcooked. Drain the noodles in a big colander, and run a bit of cold water over them so they can be handled. Lay the noodles out flat on a clean counter. I suppose you could lay them out on a dirty counter, but then you could also be starring on "Hoarders" and be laying them out on a piece of drywall balanced on top of Barbies Dream Castle in the living room. You might want to clean up a little. But I digress.

Preheat the oven to 325

As the noodles are boiling, brown the sausage in a large frying pan or large non-stick saucepan. If there's much grease, drain it off. Add the spaghetti sauce to the sausage. Fill the spaghetti sauce jar with abut an inch of water, shake it up, and add it to the spaghetti sauce-sausage and stir to combine.

Stir the ricotta into the egg, add the Italian Cheese blend and Italian seasoning.

Assembly: You need a lasagna pan, maybe 13 X 8. Spray the pan with some cooking spray. Get a few spoonfuls of sauce and spread them around so the bottom of the pan is covered. Try to avoid getting any sausage on the bottom. Place 2 noodles, and spread about a quarter of the filling. It doesn't have to be uniform, and it's ok to use your fingers as long as you wash them first. Spread about a quarter of the sauce, repeat, repeat, repeat. 8 noodles should do it. You don't need as much filling on the top layer. Spread your remaining sauce so as to cover any exposed noodles or you end up with little hard noodle bits and no one likes them. I said to make 10 just in case you trash one or drop it in the Barbie Dream castle or something.

Or if you miss-measure and have extra filling, add another layer. Just don't go above the edge of the pan.

Anal retentive method: Some people aren't good at eyeballing things. You COULD divide the filling and sauce each into 4 equal portions so that your layers are consistent.

Cover tightly with foil, and bake for 45 minutes. Have a look; it should be bubbling on the edges. Cook without the foil for about 5 more minutes; this is when you put your garlic bread in.

Remove from oven, replace the foil, and let it rest for 5 or 10 minutes. This allows it to firm up so it cuts better. This would be a good time to turn the broiler on for a minute to brown your garlic bread. Don't burn the garlic bread. The broiler is your friend, but it is your psychotic friend.

If you make this up ahead of time, increase the oven temperature to 350, and cook for 50 to 60 minutes.

The water adds a little moisture and will make leftovers better.

*No-Boil noodle version (not for real)

If you are going to use no-boil noodles, I recommend the following substitutions:

Sausage = tofu

Spaghetti sauce = Ketchup

Egg = Cadbury's chocolate eggs (available at Easter only, so save a couple)

Ricotta = Mayonaise

Italian Cheese blend = shredded coconut

No-boil noodles are nasty. It's worth the 10 minutes to use real ones. I can't imagine anyone actually trying the no-boil version, but I can't imagine wearing yellow go-go boots, a feather boa, and a tank top to Walmart either, but it happens.

Its all about the parm cheese