{Meat, or no meat- it is the same}
Everyone knows what a lasagna is, so let's just cut to the chase!
1 jar (27 oz, or 700 mL) of your favorite pasta sauce (or make it from scratch)
9 lasagna noodles, uncooked
4 cups of shredded Mozzarella cheese
1/2 cup of cottage cheese (the regular size container should do, unless you like more then, by all means...) 
Salt and Italian Seasoning to taste
1 lb. of lean ground beef, browned and drained 
1 egg

In a large pot, boil 6 cups of water, add a little salt to help it boil quicker (and to help flavor your noodles). Once to a boil, add lasagna noodles and cook until soft and wiggly (you don't want to over cook them, they have a tendency to tear). In a large bowl, add some cool water. Drain noodles and place them in the bowl of cool water. This shocks them and keeps them from continuing to cook, it also cools them down so they are easier to handle. Set aside. Mix your pasta sauce and ground beef together in a sauce pan over medium heat. Stir occasionally until simmering and warm. In a small bowl, mix  cottage cheese and egg together.
Don't forget to preheat your oven to 350 F. In a 9x13 greased baking dish, spoon a small amount of sauce on bottom of pan. Next, place 3 noodles down. Then spoon a thin layer of cottage cheese and egg mixture on top of noddles. Add a thin layer of Mozzarella. Then top with another thin layer of sauce. Repeat until all the noddles are used up. Be sure to save as much Mozzarella as you can for the top. Take remaining Mozzarella and spread over the top. Sprinkle with some Italian seasoning. Cover with foil and bake for 20 minutes, remove foil and continue cooking until bubbly! 
*You can opt out the ground beef if you don't want to use meat*

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