Wow! These winds are crazy and cold here in the Northeast! We’re not even getting the snow that New England and coastal states are getting and it’s still hovering just above zero. I’m not a hater of cold weather, I actually much prefer it to hot weather, but there are some days like this where you just want to bundle up in a sweater, brew some water for tea and make something easy, hot and quick for dinner then snuggle in.
We did just that last night….I made a hot pan of lasagna not only big enough for dinner last night but with enough left over for lunch today. Because we all know lasagna is better the next day.
There are a gazillion types of lasagna out there, and this isn’t the one I grew up eating. It doesn’t have mom’s homemade sauce, but it works in a quick fix, with ingredients most of us probably have in the cupboards and refrigerators.
This lasagna isn’t stiff like many are. I grew up eating lasagna that was def more saucy than stiff and I love it that way.
What you’ll need:
1 large container of cottage cheese (ricotta works too)
2 large bags shredded mozzarella cheese
1 large jar Prego pasta sauce
12 cooked lasagna noodles (we use gf noodles)
In a baking dish place a couple of tbsp of sauce. This keeps the noodles from sticking to the pan. Spread the sauce.
Then begin to layer: 3 noodles, 1/4-1/2 cup of cottage cheese, handful of mozzarella cheese, 1/2 cup or more sauce.
Repeat layers three times and bake at 350 until the cheese on top is browned.
Serve hot with a salad.
Options: Add in cooked ground beef or sauteed veggies for an added taste, or MORE cheese for even cheesier flavor.
Happy Eating and stay warm!!