Perfect Lasagna

I have a, err, um, friend who has been searching high and low for the perfect lasagna recipe.  This friend, we’ll just call her Feather, well she has tried noodles of every type, jarred sauces of every type, cheeses and veggies and meats of all kinds.  The least I could do was lead her in the right direction towards lasagna freedom.  Turns out all I – I mean Feather – had to do was make her own sauce and follow a few simple steps.


All I’m saying is that I like to help myself my friends figure out how to make food they love and that others will love too.  It’s simple, it’s healthful, it’s therapeutic, and above all else it’s delicious.


  • 1 batch of this sauce (it’s a slow-cooker recipe that makes a ton, and you mightneed half if you’re feeling extra saucy)
  • 1 box of Barilla oven-ready flat lasagna noodles.  They will rock your lasagna world!
  • 1 12 oz container of cottage cheese (trust me)
  • 1 egg
  • 1/2 tsp each of salt and pepper
  • 6 oz parmesan cheese
  • 2 cups shredded mozzarella

Preheat your oven to 350.  In a bowl mix together the cottage cheese, egg, salt, and pepper.  Spray a 9×13 pan with cooking spray.  Ladle about 1 cup or so of the sauce into the bottom of the pan.  Layer the noodles (dry, you don’t have to boil them), half of the cottage cheese mixture, 3/4 cup of the mozzarella and a sprinkle of the parmesan, 1 1/2 cups of sauce, noodles, the other half of the cottage cheese mixture, 3/4 cup of the mozzarella and a sprinkle of the parmesan, 1 1/2 cups of sauce, noodles, 1 1/2 cups of sauce, and then top with the remaining mozzarella and parmesan cheese.  Cover with foil and bake at 350 for 45 minutes, then remove the foil and bake for 5 minutes on broil.  Let it sit for about 10 minutes before you cut into it!



OK OK fine, the friend is really me.  You caught me 😉


Stay tuned for some fun updates today!  It’s going to be like this little game we played back in November.  So here’s hint #1:

Where are we going??!?!?!

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  1. Jackie says

    Cottage Cheese vs Ricotta? Sacrilege in the Italian-American neighborhood I grew up in. If I made it and people liked it, I’m not sure I could admit to what I used!

    • Heather says

      i know…definitely non-conventional, but the great thing is that ricotta can be (and in most cases SHOULD be) used!

  2. says

    Heather, I made this lasagne for Easter lunch and my whole family loved it. AFter they went back for seconds, I told them it was vegetarian…my dad and husband swore they saw meat in it…it’s very filling and delicious! Thanks for such an awesome recipe.

  3. Kim in MD says

    The lasagna looks delicious, and I am SO jealous that you are going somewhere where there are palm trees! Have tons of fun! :-)

  4. says

    HEATHER! I have been in a weird funk of not wanting to cook AT ALL lately! No joke, this recipe made me sit up and take notice, I can’t WAIT to make it! Thanks for snapping me out of my funk!

  5. JoeyfromSC says

    OH MY GOSH you are torturing me haha! Looks so amazing..I am drooling now!!

    Fun about the little game!! Looks like somewhere in Florida haha

  6. kate says

    somewhere warm!!
    with palm trees!!
    …okay, i’m a bad guesser. i did figure out it was you making the lasagna though ;). preeeeettty smart. yup. and that looks delicious. this cottage cheese thing is curious…i may just have to try it…

  7. says

    Lasagna looks great! Isn’t it awesome when you find the “best of” something and your quest for perfection (at least for that food :) is over?? Congrats!

    I think you’re going to Hawaii! And if you are, let me know and I will pass long good restaurant recs because we used to live there!!