Tuesday, June 12, 2012

Easy, Delicious Cheesy Lasagna





I created this recipe based on two things- an adaptation of my Nana's spaghetti sauce recipe and my hatred of ricotta cheese (my only hate for cheese besides Muenster).  Cottage cheese makes a terrific lasagna.  Do not let homemade from scratch lasagna intimidate you.  You CAN do this! It WILL be deliciousness!

The Sauce

(1) 24 oz can of crushed tomatoes
(2) 16 oz cans of diced tomatoes
 1 small chopped onion
1 TBS oregano
1 tsp salt
1 TBS brown sugar
1 TBS lemon juice
1 tsp pepper
2 cloves of minced garlic
1 TBS Parmesan cheese 

Saute the onion in a TBS of butter or olive oil on medium high.  Once you have cooked them until the onions become mostly see through (about 5 minutes), then start adding all of the sauce ingredients.  Simmer on low for 30 minutes.  Cover it so you don't splatter up your stove top, and stir occasionally.

Everything Else

Preheat the oven to 375.
2 eggs
Box of no-boil lasagna noodles
16 oz cottage cheese (I use 1% fat cottage cheese)
1/4 tsp pepper
1/4 tsp oregano
8 oz shredded mozzarella 

Beat 2 eggs in a medium bowl.  Add the cottage cheese and stir together.  Fill the bottom of your 8x8 casserole dish with lasagna noodles.  I had to snap off a few inches of my noodles for them to fit.  Cover in sauce.  Add a layer of the cottage cheese/egg mix.  Sprinkle lightly with mozzarella.  Layer to the top.  You may have a bit of sauce left.  That's okay.  Store it or freeze it for a little helping of spaghetti for a rainy day.

Cook for 30 - 40 minutes.  The top layer of mozzarella will be brown and bubbly.  Devour.  Brag on Facebook that you made it from scratch.

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