Lasagna is the favorite dish of several of our friends and I often hear “why don’t you make lasagna more often?” Well it’s not cheap, for one. Those cheeses add up. But it’s also one of my favorites, so every now and then I splurge and make it. My lasagna often is made the night after I make my spaghetti, using the leftover sauce as a Take 2 meal. I also use cottage cheese instead of ricotta, because I find ricotta is just gross and dry. Tonight I just made the sauce and used it immediately for lasagna.
1 pot meat sauce, substituting just sliced mushrooms for whole ones. Or if you’re lazy you can use (gasp!!) a couple of jars of sauce.
1 box lasagna noodles with the curly edges – I don’t like the no boil ones
salt, garlic powder, onion powder, Italian Seasonings
Cheeses of your preference: I normally use sliced mozzarella, Italian blend and cottage cheese.
Preheat oven to 350.
Cook lasagna noodles to al dente’.
In a small bowl, mix cottage cheese and egg, add some seasonings – I use a few dashes of garlic and onion powder and Italian seasoning. Mix well.
In a large lasagna pan coated with nonstick cooking spray, spoon a little sauce. Spread just enough to lightly cover the bottom of the pan. Place one layer of noodles, then spoon some more sauce over and evenly cover. Spoon cottage cheese over, saving enough for a few layers. Repeat with the rest of the cheeses, then make idential layers. For the last layer, just do the sauce, mozzarella cheese and Italian cheese blend. Lightly sprinkle salt, garlic powder, onion powder and Italian seasoning over the shredded cheese blend. Bake until hot and bubbly.
The Verdict: This was not the first time I made this, and it always gets rave reviews! It’s hot, cheesy gooey and delicious. It’s packed full of flavor that will have you licking your plate! Or at least that’s what my guests do 😉 It’s even better leftover!