There are many ways to make lasagna. As with all my recipes, I think mine is the best. I am not a fan of ricotta cheese, so I use cottage cheese in most of my recipes. My lasagna is quick, easy and delicious.
My husband hates spinach, but I sneak in a little bit in my cheesy lasagna and he is none the wiser. I make a spinach lasagna, but he refuses to eat that one. I freeze fresh leaf spinach, thaw it before I use it and cut it into tiny pieces and then add it to my mixture. If he asks, “what’s the green stuff?” I tell him it’s oregano or italian seasoning. Hasn’t failed me yet!
Start by cooking your lasagna noodles, cook them to the texture you like. While you are waiting for your noodles to cook, mix together:
* 1 container of cottage cheese
* 1/2 a container sour cream
* 2 cups Mozzarella cheese
* 1/2 jar of tomato sauce (I use Prego, either 3 cheese or tomato basil)
* cut up spinach (I season the spinach prior to mixing it into the mixture with garlic powder and Italian seasoning)
* Italian Seasoning to taste
* Garlic powder to taste
On your pan put a thin layer of tomato sauce before putting your noodles down. Add a thick layer of the mixture, then top again with more noodles. Repeating until your pan is full or you have as many layers as you’d like.
Top with a layer of tomato sauce and then Mozz cheese on top (I use a lot)
Cover the pan with aluminum foil and place in the oven at 400 degrees for 45-60 minutes. About 15 minutes before the lasagna is done remove the foil and continue baking until the cheese browns and bubbles a little bit.
Let it sit for a few minutes before serving. Enjoy!
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