Pretty sure it’s a common-known fact that Lasagna is one of the greatest comfort foods of all time, ever! Nothing better than a rich, cheesy, chewy slab of Lasagna on a cool evening. Here’s an easy recipe that you can make in bulk and freeze some for later. Trust me, you’ll want more later. Serve it with a big green salad and you’re good to go.
What you’ll need:
– 1 batch of Healthy Red Meat Sauce (I made this in another post)
– 1 box of Lasagna noodles
– 1 pint of Lowfat Cottage Cheese
– 1 pint of Ricotta Cheese
– 1 lb of Mozzarella Cheese
– 2 eggs
– Generous portion of Grated Parmesan Cheese
– Large casserole pan (I use the foil ones for easy cleanup
What to do:
– Make your sauce. You can do this ahead of time if you want. I always make a huge batch and save some aside for other dishes.
– Boil the noodles until just tender and drain. You want them to soak up some of the good juices while they cook with all the other parts, once assembled. Set aside.
– Mix the cottage cheese, ricotta, 1/2 of the grated parmesan, and the eggs in a mixing bowl. Set aside.
– Slice the mozzarella cheese and set aside.
– Start your assembly line. I like to put a little bit of sauce in the bottom of the pan to start. Then put a layer of noodles down. Now add a layer of the sauce. Then add good-sized dollops of the ricotta mixture. Put a slice of mozzarella on each dollop. Now, cover with another layer of noodles and repeat the process.
When you’re all done, sprinkle the remaining parmesan cheese over the top and voila! You’re done! Well, almost.
– Preheat your oven to 350, cover your lasagna with foil and put it in the oven. After about 35-45 minutes, remove the foil and let the top get all bubbly. The cheese will get slightly brown, which I like!