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.

Make it a meal with:

  • Garlic Bread or Breadsticks
  • Corn
  • Green Salad
  • Jell-O


  • Servings: 9
  • Difficulty: medium
  • Print

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.


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