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!
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: