Easy Lasagna

Easy Lasagna

Makes 2, 8x8 or 9x9 pans

12 lasagna noodles
3 cups mozzarella cheese
30 oz. pasta sauce

24 oz. cottage cheese
1/4-1/3 cup parmesan cheese
1 heaping TBL Parsley
1/2-3/4 TBL oregano
Salt, pepper, garlic powder, cayenne pepper, shake to taste (optional)

Cook the noodles according to package directions. Spoon a couple dollops of sauce into each pan and spread it around. Mix the cottage cheese, parmesan cheese, and spices in a bowl. When the noodle are done, cut them 2/3 x 1/3. You should have one long piece to fit the length of the pan and two smaller pieces to fit the same length when put together. Every noodle should be cut this way. Layer the lasagna noodles, sauce, cheese mixture, mozzarella cheese, repeating for 3 layers in each pan. Bake at 350 degrees for 25-45 minutes depending on desired done-ness and differences in ovens. Cheese should be light brown and bubbly.

I like to cook one pan and cover the second with plastic wrap then foil and freeze it for another time. To cook the frozen lasagna, you can defrost it in the fridge overnight, on the counter for a few hours, or put it in a cold oven sans plastic, covered in foil and cook for 1-1.5 hours.


***For one, 9x13 pan:
9 noodles
24 oz. sauce
2 cups mozzarella
16 oz. cottage cheese
1/4 parmesan
1 TBL parsley
1.5 tsp oregano

This recipe is really forgiving and can be adapted and changed in many ways! I've tried adding 1 cup of bbq sauce to the pasta sauce and adding chicken, added vegetables, done half alfredo-half red sauce, etc and all have turned out yummy. Get creative and have fun!