Triple Decker Freestylin' Meaty Lasagna
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
This makes 2 Pans of Lasagna. This recipe freezes beautifully.
  • 4 ounces Lasagna Noodles (6 Noodles using my store brand) - 3 Noodles per pan)
  • 1.5 Cups Fat Free Cottage Cheese (Plain)
  • Egg Yolk
  • ⅓ Cup Plain Fat Free Greek Yogurt Cheese
  • 1¼ Cup Kraft Fat Free Shredded Mozzarella Cheese (reserve ¼ cup)
  • Teaspoon each Dried Basil, Parsley & Crushed Pepper Flakes
  • ½ Teaspoon Garlic Salt
  • Fresh Ground Pepper to Taste
  • 1 Quart of Slow Cooker Italian Meat Gravy w/Mushrooms
  • (2) Single Lasagna Pans
  1. Boil lasagna noodles until done. Drain and lay onto parchment paper to cool.
  2. Spread about 3 Tablespoons of Italian Meat Gravy into lasagna pans. Set aside remaining sauce.
  3. Combine remaining ingredients. Stir to combine (not including remaining sauce or reserved ¼ cup of shredded cheese).
  4. Lay 1 lasagna noodle onto bottom of each pan. Add 3 dollups of cottage cheese mixture onto each lasagna noodle. Spread to cover lasagna noodles. Add Italian Meat Gravy onto top and spread to cover cottage cheese. Repeat with remaining layers.
  5. After adding the last lasagna noodle, cover with Italian Meat Gravy and the reserved ¼ cup shredded cheese on top of each pan.
  6. Preheat oven to 350 degrees. Cover pan(s) loosely with foil wrap, bake for 30 minutes. Remove foil. Bake an additional 15 minutes.
  7. Let cook for 10 minutes before cutting.
  8. IF you eat one entire pan of this Triple Decker Freestylin' Meaty Lasagna, it will be ONLY 9 POINTS. Half the pan will be about 5 points; 3 pieces will be 3 Points per serving. baking it.
Recipe by Dee Dee Does at