Lasagna

originally courtesy of my best friend from college, Marisa, but includes some modifications I’ve made over the years

Ingredients

1 lb. meat (Italian sausage, ground beef, ground turkey, etc)

1 – 1 ½ jars pasta sauce (using 1 ½ jars makes your lasagna somewhat soupy, but I hate dry lasagna, so I prefer it that way)

Vegetables as desired (spinach, broccoli, squash, tomatoes, carrots, peppers, mushrooms, etc)

1 large container cottage cheese, drained

1 egg beaten

½ cup grated parmesan cheese

12 oz. mozzarella cheese

1 box no-boil lasagna noodles

Directions

Brown your meat. Drain. Add pasta sauce and vegetables.

Drain cottage cheese in colander. Beat an egg, add cottage cheese and parmesan cheese, and mix together.

In 9×9 Pyrex dish, put 1/3 of meat/sauce mixture in bottom. Add a layer of noodles, then ½ cottage cheese mixture, and then a layer of mozzarella. Repeat. I usually add an extra layer of sauce before the top layer of mozzarella (so I usually get 3 layers of sauce; 2 layers of everything else).

Bake at 400 degrees for 35-40 minutes or until cheese is melted and golden brown.

Note: If you use a 9×9 Pyrex dish, this will fill up pretty close to the top of the dish. You could use a 9×13 dish, but the layers always feel so thin to me that way that I prefer the 9×9 dish.

To Freeze

Follow all instructions, but do not bake. Cover tightly and freeze.

Before baking, thaw completely (this often takes 1-2 days in the refrigerator). If the middle doesn’t thaw, you’ll end up burning the top layer of cheese before the middle of the lasagna gets warm.

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