I know that last Tuesday I posted my Extra Cheesy Lasagna recipe. This one is my mom’s. Here’s good as well, except she uses Ricotta cheese. I don’t care much for Ricotta cheese, but everyone has their preferences. She also makes all kinds of delicious sides and her spread is always beautiful.
You will need:
* Barilla no bake lasagna noodles
* Ricotta cheese
* Cottage cheese
* Parmesan cheese
* Mozzarella cheese
* Pasta sauce of your choice
Pre-heat your oven to 350 degrees. Since you won’t need to bake your noodles you can just start layering them. Place a layer of sauce on the bottom of your pan. Then put a layer of the noodles. Spread the mixture of (cottage cheese, ricotta cheese, parmesan cheese, mozzarella cheese) on the top of the noodles. Add a layer of sauce. Continue until you have as many layers as you’d like. Then one final layer of noodles and top with sauce.
Place in a 350 degree oven for an hour. If you want more cheese, add a layer of mozzarella cheese on top and let it melt for the last 15 minutes of baking. Once it’s cooked, let it set for a few minutes before serving.
Serve with some garlic bread and a yummy salad. My mom usually fills her salad with spinach, power greens, tomatoes, peppers, olives, and sometimes summer squash. It makes for a delightful colorful creation. It also tastes pretty good and fall like? Since that’s the theme. Sure, it will most definitely taste like fall in your mouth.
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