Lasagna

I'm seriously craving my mom's Italian food.  So please forgive the slew of recipes that I'm posting that involve some sort of sauce and gooey melty cheese combination.  But in case you're ever in the market for an easy, family pleasing lasagna recipe (and who isn't), try this one out.  It's basic and it's delicious.  Plus, you always have the option of adding veggies or meat to the recipe if that's what floats your boat.  But try out the original recipe (courtesy of my mom) below first - you won't regret it!

 

15 lasagna noodles

16 ounces mozzarella cheese

16 ounces large curd cottage cheese

1 jar pasta sauce (avoid the watery marinara variety)

parmesan cheese

 

Cook lasagna noodles according to directions on box.  Once the pasta is drained, carefully lay out each lasagna noodle flat on pieces of wax paper to cool.  Spread a thin layer of sauce on the bottom of a 9x13 inch baking dish (I use a glass pan).  Add a layer of noodles (3, next to each other), then a layer of cottage cheese, then a layer of mozzarella cheese.  Spoon a line of sauce down the center of the cheese topped noodle.  Sprinkle the top of the sauce with parmesan cheese.  Then repeat the layering (noodles, cottage cheese, mozzarella, sauce, parmesan).  Keep the 3 best lasagna noodles (no cracks or breaks) for the top layer.  Layer the last 3 noodles next to each other on the top, then cover with sauce and mozzarella and parmesan cheese.  Spoon cheese around the sides of the pan so the lasagna doesn't dry out.  Cover and bake at 350 degrees for 45 minutes to an hour, until bubbly.