Recipe: Healthy Harvest Easy Lasagna

I don't usually make recipes off the back of a box, but when I finally found whole wheat lasagna at the regular grocery store I felt inspired. I took the pasta off the shelf, collected the ingredients listed on the box and headed home.

Because this was an "off the box" recipe my expectations were quite low, and perhaps that's why I was SO blown away by the results. This lasagna was amazing, not only because it's quick, easy and delicious, but also because it's something you make in bulk. The lasagna I made last night only took 30 minutes (plus cook time) and yielded 12 substantial servings, enough for @jerpdavis and I to have a solid 8 to 10 meals (depending on lunch vs. dinner).

The best part of this particular lasagna was that I tried a healthy substitute, cottage cheese, in place of ricotta, which is the most unhealthy part of traditional lasagna. I am being 100% honest when I say I could not taste the difference. This lasagna was as delicious as ever and tastes even better knowing it's a little healthier.

The recipe for Healthy Harvest Easy Lasagna is below, but first the @jerpdavis review:

Jer's Corner
Score: 5 jerps
Make again? Meh
Comments: There is absolutely nothing wrong with this dish. It just doesn't exactly live up to the promise of lasagne. It is tasty, filling and easy to eat, but doesn't give you that comforting feeling you're supposed to get from something like lasagne. It's great because it's not that expensive and there are lots of leftovers for the week. I just think there is a more fuliflling, satisfying way to consume the same amount of calories.
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Lasagna Ingredients:
1 lb ground beef
26 oz jar spaghetti sauce
1-1/2 cups water
15 oz container 2% small curd cottage cheese
2 cups low moisture part skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped parsley
1/2 tsp salt
1/4 tsp ground pepper
Box of Ronzoni Healthy Harvest whole wheat lasagna

Lasagna Preparation:
1. Heat oven to 350 degrees

2. In a large sauce pan over med-high heat brown the ground beef, drain and set aside

3. In same pan combine spaghetti sauce and water, simmer on medium for 10 minutes

4. Meanwhile, mix cottage cheese, half the mozzarella cheese (set aside the rest), Parmesan cheese, eggs, parsley, salt and pepper in a large dish

5. Pour 1 cup of the sauce/water mixture in the bottom of a 13x9 baking dish, then layer the following in order until ingredients run out: 4 to 5 UNCOOKED pastas, 1 cup sauce, 1/2 cheese mixture, 1/2 beef.

6. After final layer of beef, top with one more layer of pasta, then the rest of the sauce and the rest of the mozzarella cheese that was set aside in step 4

7. Cover with foil and bake for 45 minutes, then uncover and cook for 10 more minutes

8. Let stand 10 minutes before serving, then enjoy!

Briel's Touch:
1. If you don't want to use the cottage cheese, you can use a 15 oz container of ricotta instead

2. If you don't care for beef use either ground turkey or a green/yellow squash mixture instead

3. Yes, the recipe says UNCOOKED pasta - it's correct, I promise

4. If you don't think it will all be eaten in a week, freeze half and eat another time