(from “The Art of Helping” by Lauren Littauer Briggs)
10 oz. lasagna wide noodles (uncooked)
3 cups ricotta cheese
16 oz. cottage cheese
½ cup parmesean cheese
2 Tblsp. parsley flakes
3 eggs, beaten
1 ½ tsp. salt
½ tsp. ground black pepper
1 pound mozzarella cheese, grated (save a handful for the top)
6 cups of your favorite spaghetti sauce, meat or meatless
Spray 9 X 13 “ pan with nonstick spray and spoon in a thin layer of sauce.
Combine all ingredients except mozzarella, sauce, noodles.
Place half of the noodles in the bottom of pan.
Spread half of cheese-filling mixture over noodles.
Sprinkle half of mozzarella on the top and half of spaghetti sauce.
Sprinkle remaining mozzarella on the top.
Cover tightly with foil. (spray a bit of oil on the foil so the cheese won’t stick)
Bake at 375 degrees for 45 minutes.
Remove foil and bake 15 minutes longer.
Let stand 5 to 10 minutes before serving.
Notes: Be sure to use 6 cups of sauce before the meat is added, so you have enough sauce to ensure lasagna isn’t dry. For example, after meat is added, six cups of meat sauce could actually be 3 cups of sauce and 3 cups of meat and the recipe won’t work out as well.
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