I’ve been eating some version of this lasagna for as long as I can remember. It’s my Mom’s recipe and it’s the best kind. No special noodles are needed and (this is the best part) the noodles dont have to be boiled first. Chris isnt feeling well today and requested it for dinner. I had everything on hand so it was easy to accommodate. Here’s the recipe if you are at all interested in a low fuss lasagna with lots of cheese.
Oh, a couple of notes first. Since it’s two of us the recipe that follows should be baked in an 8×8 pan. It’s very easy to double and if you do, just bake it in a 9×13. The other is, I’m a vegetarian. If you’re adding meat use your judgment on how much to add. I think 1/2 lb for the smaller version and 1 lb should be enough if it’s doubled. The smaller version is enough to feed 2 people for 2ish days (depending on your level of self control) and the larger is enough to feed a hungry family of 4 for a couple of days.
4 oz lasagna noodles
2 c spaghetti sauce
1 c cottage cheese mixed with one egg
2 c grated mozzarella
1/4 c grated Parmesan
dried basil, oregano, thyme, red pepper flakes, really use whatever you like. pepper and salt to taste
handful or so of chopped parsley
veggies. Use whatever you like or whatever you have on hand. Tonight I used, 1/4 chopped onion, 3 cloves garlic, 1/2 red bell pepper chopped, 6-8 mushrooms sliced, a couple of forkfuls of sun-dried tomatoes in oil, 4-6 marinated artichoke hearts sliced in half, and a couple big handfuls of spinach. I’ve used zucchini, arugula, carrots, chard, asparagus, etc and have yet (famous last words. Mine is still in the oven with 10 or so minutes to go) to have it not come out.
In a large pan heat some olive oil. Saute the onion and garlic. Add the bell peppers, saute for a minute or two, add the mushrooms, artichoke hearts, and tomatoes. Add the spaghetti sauce, saute for a couple of minutes, add the dried herbs and red pepper flakes. Let this sit on the stove for about 10 minutes or so. Add some spinach, let simmer until wilted. Turn off the heat and add parsley and pepper.
In your 8×8 pan layer the lasagna like so: 1/3 sauce, 1/2 noodles, 1/2 cottage cheese mixture, 1/3 mozzarella. Repeat ending with cheese on top. Sprinkle with Parmesan. Cover with foil and bake at 350 for one hour. Uncover and let sit for 10 minutes. Resist the urge to dive in right away. It does need this time to set up. Like chili, it’s better the next day.