Anytime is a good time for lasagna. This recipe is divine! It uses basic ingredients, meaning anyone can make it without having to buy specialized items. Start by making a good red sauce, you can use my Red Sauce here, or make your favorite recipe. Once you’ve made your red sauce, follow the steps below. (This recipe makes 2 pans of lasagna.)
1 1/2 (16 oz.) pkgs. dry lasagna noodles, cooked according to directions, (Add 1 tsp. salt and 1 TBSP olive oil in water.) Once noodles are cooked, drain and lay out flat on tin foil or wax paper.
While noodles are cooking, mix together the following ingredients:
2 (24 oz.) cottage cheese
3 cups grated parmesan
3 TBSP dried parsley
2 tsp salt
2 (32 oz.) bags mozzerella cheese
How to assemble 2 lasagnas:
Slightly overlap 4-5 cooked lasagna noodles in a 9 x 13 pan. (Each layer will use about 1/4 of each mixture.) Place a layer of the cottage cheese mixture over your noodles. Then sprinkle mozzarella cheese over the cottage cheese mixture. Finally place an even layer of meat sauce over the cheeses. Repeat the same process for a second layer exactly as the first starting with noodles.
Once assembled, you can cover one in tin foil and freeze until you’re ready to cook it.
Preheat oven to 350 degrees. Place lasagna on center of the middle rack. Tent foil over the top of lasagna pan. (I like to place a baking sheet covered with tin foil on the rack directly below the lasagna to catch any spills.) Cook for 1 hour and 15 minutes, or until internal temperature reaches 140-155 degrees. Remove from oven and allow lasagna to rest for at least 10- 30 minutes before serving.
Recipe adapted from here.
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