three cheese lasagna. This is so saucy, beefy and cheesy. Plus

it's easy and better than any restaurant lasagna. We'll start with the pasta. Place

nine lasagna noodles into a pot of salted water and cook until al dente

according to the package instructions. Al dente means - firm to the bite and

don't overcook your noodles because they will still soften up a bit when you bake

the lasagna. Drain the noodles, then add cold water to stop the cooking process

and to keep them from sticking together. Usually, while the noodles are cooking,

I'll make the meat sauce. In a deep pan, over medium-high heat, add one tablespoon

of olive oil, then one pound of ground beef and 1 small diced onion. Saute for 5

minutes or until the meat is no longer pink. Add two large minced garlic cloves

and cook another minute or until fragrant, then add 1/4 cup of good red

wine and saute until mostly evaporated. And if you don't have red wine on hand,

you can substitute with beef broth. Now add 24 ounces or 3 cups of your favorite

marinara sauce, either homemade or store-bought. Season with half a

teaspoon of salt, 1/4 teaspoon of pepper, 1/4 teaspoon of dried thyme, half a

teaspoon of sugar and two tablespoons of parsley, Bring that to a simmer, then

cover and cook on low heat for 5 minutes while you make your cheese sauce. In a

large mixing bowl combine 16 ounces of cottage cheese, 15 ounces of ricotta

cheese, 1 cup of shredded mozzarella, 1 large egg and 2 tablespoons of finely

chopped parsley. Mix until it's well blended. Everything's ready and now we

can assemble the lasagna. In a deep 9 by 13 casserole dish spread half a cup of

the meat sauce evenly over the bottom and cover that with three lasagna

noodles. Now add 1/3 of the remaining meat sauce and sprinkle the top with one

cup of mozzarella cheese.

Next spoon on half of the cheese sauce and spread evenly. Repeat the process

until you have three layers of noodles. This is a good time to pre-heat your

oven to 375˚F. Top the last layer of noodles with the remaining

meat sauce and cover it with one cup of shredded mozzarella cheese. Adding the

cheese on top forms a crust that makes this lasagna supremely juicy. You'll need

to cover and bake this casserole so prepare a large sheet of foil. Also very

important to keep the cheese from sticking to the foil, poke eight to ten

toothpicks evenly over the top of the lasagna, then loosely cover with the foil

and seal the edges. Bake at 375˚F for 45 minutes, then remove

the foil and set the oven to broil for three to five minutes or until the

cheese is golden brown. Now for the hardest part, you want to let the lasagne

cool for 30 minutes in the pan for it to set and become much easier to slice and

it is hard to wait for lasagna... All right, you're supposed to wait about thirty

minutes for this to rest so that you don't eat it when it's blazing hot, but I

just can't wait anymore so I'm gonna get this party started because I cannot

resist a cheesy juicy loaded lasagna and of course take out the toothpicks. Do

your family a favor and don't leave the toothpicks in. That would result in

unpleasant situations. Oh man!... A little bit of meat sauce on that one.

Wow! Okay and you all know how I feel about garnish so we're gonna add some

garnish to this. Just a little bit of fresh parsley,

cuz there's fresh parsley inside, there should be fresh parsley on top. You know

what I'm talking about, especially if you're serving this for

the holidays. It's like the easiest thing you can do to fancy up a dish. Okay now,

we've got it. Okay, I'm gonna cut into this because I am so hungry for it so

here we go. And this is irresistible, cheesy, which means my kids love it of

course. Okay, we're gonna get the biggest piece because that is how we roll. Look

at that cheese pull! Oh,

hubba-hubba... hmm... Oh my goodness! Look at those layers. This is a loaded lasagna.

Yum yum... Okay, here we go. Enough chatter, less talk and more eating.

I'm not exaggerating when I say it, but that is the best lasagna that I have ever

tried it! It beats restaurant versions all day

long because it is so juicy and moist and the flavor - mmm... I mean, you just

cannot beat a homemade lasagna. This is delicious and it refrigerates and freezes

as well so you can make it ahead, because it makes a big old batch. This is

definitely a family favorite and a keeper of a recipe. I make this over and

over and over, because everybody loves it. If you guys liked this recipe, give me a

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