So delicious! Wonderful flavors, makes great leftovers, and freezes well. Great for special occasions or Sunday, but it does take a fair amount of time.
If you’re making it gluten free, you can certainly try gluten free lasagna noodles. I’ve never found them in the store, though, but I haven’t looked very hard. I usually end up making gluten free rotini or penne, and layering it like I’d layer regular lasagna. It bakes nicely and is delicious.
Lasagna
Delicious, great leftovers, and freezes well.
Ingredients
- 9-10 cooked, drained Lasagna Noodles
- ½ lb-1 lb Cottage Cheese
- 3 c. Shredded Mozzarella Cheese
- Spaghetti Sauce (homemade)
- Parmesan Cheese
Directions
In a greased 9×13 pan, place a thin layer of sauce. Layer 3 noodles, sauce, 1/2 the cottage cheese–not too thick–use a spoon to shake on over the top, then a light layer of mozzarella cheese. Repeat previous layer. Last layer: put on 3 noodles and remaining sauce. Put heavy layer of Mozzarella cheese and sprinkle with parmesan cheese to finish. Bake covered at 375° for 30 minutes. Uncover and bake 15 more minutes until cheese is lightly browned. Do not over brown. Let sit 10 minutes before cutting and serving.
Mitchell Meals 