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.
Delicious, great leftovers, and freezes well.
- 9-10 cooked, drained Lasagna Noodles
- ½ lb-1 lb Cottage Cheese
- 3 c. Shredded Mozzarella Cheese
- Spaghetti Sauce (homemade)
- Parmesan Cheese
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.