Lasagna My Way

Melanie B

By
@MelBelle

Freezes well before and after baking.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
lots
Prep:
1 Hr
Cook:
1 Hr 30 Min
Method:
Bake

Ingredients

1
recipe of my spaghetti sauce (posted on my page)
1 pkg
lasagna noodles, cookedm ( or use the no-cook noodles)
2
16 ounce container of cottage cheese
3 c
parmesan cheese, grated (not the green can)
4 c
mozzerella or italian blend cheese
3
eggs

Step-By-Step

Step 1 Direction Photo

1Use a large lasagna pan or 2 9x13 baking dishes.
I have a HUGE lasagna pan, so I use it. Next time I make lasagna, I'm going to weight it!

Step 2 Direction Photo

2Make spaghetti sauce (with or without the veggies) as per my page. Spaghetti Sauce sorta scratch
Mix the cheeses and eggs, reserving 1 cup of Parmesan for the top.

3Begin building the lasagna starting with the sauce, noodles, cheese mixture, noodles, ultimately ending with cheese mixture. Sprinkle remaining Parmesan cheese on top.

Step 4 Direction Photo

4Cover with foil and bake at 350. For a deep lasagna pan, 1 1/2-2 hours, for 2 9x13 pans, 1 hour. Remove the foil and let the cheese brown for the last 10 minutes. Let the lasagna rest for about 20 minutes before serving.

5This freezes well before or after baking. I normally bake first, then make individual containers for the freezer.
You can make this in smaller disposable baking pans for shut-ins or to freeze and bake at a later time. If you use the disposable containers, place them on a cookie sheet when you bake them.

About this Recipe

Course/Dish: Savory Pies
Main Ingredient: Vegetable
Regional Style: Italian
Hashtag: #lasagna