This is one of my absolute go-to recipes, I can’t believe I’ve never posted about it. It’s in our regular rotation, and a perfect winter comfort meal. I love that it’s made in easy single-dish servings, making it easy to pack and go. Plus, have you ever tried to reheat lasagna and did it too quickly or on too high of heat? The outside it’s crazy hot, and the inside…ice cold. How to you reheat something that burnt your mouth, then cooled it in the same go? Ya, I have no idea either- that’s why I like these, they make me look less…stupid.
No one makes better lasagna than my Mom. I don’t know what she does that’s different, I’ve never even tried to learn, but it’s- just – different. I can only think of one reasonable excuse for my lack of attempt… and that’s because I’m not trying to feed an army of people, and I don’t want to have leftovers for an entire week, of the same meal. To avoid overkill on one of my memories of her recipe, I’ll be proactive and just keep letting her make it when I come home 🙂
We use cottage cheese in my family instead of ricotta, but feel free to swap out whatever you prefer. I think store-bought ricotta is absolutely disgusting, so if you’re feeling adventurous… try my Homemade Ricotta. I really like putting left-over ricotta in my oatmeal. Is that legal? It’s a cheese technically, but somehow it just works. A dash of cinnamon won’t hurt your feelings either. Promise.
Just a heads up, the first time you make these, you’re going to burn your fingers on the noodles, and make an absolute mess of your noodle space. Don’t worry, you’ll figure it out 🙂 Here are some tips for the above mentioned.
**When cooking the noodles, take them out about 2-3 minutes before they’re cooking time. You want them a little firmer, this helps the noodles not break apart, and avoids overcooking them in the oven.
Strain the noodles, then use tongs to lay them on a large cutting board, or where ever your placing them…or “you’ll burn your fingers”.
**Anti-mess tips- sauce, meat, cheese mixture. Roll firm, but not too tight, and don’t over-fill, or you’ll have all kinds of stuff fall out. Also known as lasagna splooge.
**Cottage Cheese Haters- Have someone in your family that doesn’t like cottage cheese? No problem, put the egg/cottage cheese mixture in a food processor. Hides the texture and traditional taste. Also, it gives it a similar ricotta fluffy texture.
–Also a great recipe to cut in half!
8 Lasagna Noodles
1 Large can/jar of sauce (I used Hunt’s brand because the large can’s are just too hard to beat, and they’re under a dollar)
1/2-3/4 lb of hamburger or sausage, browned
1 1/2 cup cottage cheese
4 handfuls of shredded mozzarella, this is about 2 cups
1/4 tsp of s&p
1 tsp crushed red pepper
1/4 tsp paprika
1/4 tsp basil
1/4 tsp ground or flaked oregano
1/2 tsp dried parsley
1. Start to brown your hamburger or sausage in a saute pan.
2. While meat is cooking, boil the noodles in a large, wide, sauce pan. Cut their cook time short by 2-3 minutes. You want them al-dente if not 1 minute less.
3. Drain the pasta after its done cooking, I lay them out on a large cutting board. If you don’t have one try parchment paper, so that it saves you the mess, and the noodles don’t stick.
4. Prepare a 9 x 13 dish (I used glass) and spread about 1/4 cup of sauce on the bottom.
5. While the noodles cool a bit, mix your cottage cheese mix either with a fork or in the food processor. Mix together the cottage cheese, egg, mozzarella, s/p, red pepper, paprika, basil, oregano, and parsley.
6. Two tablespoons or so of each in order, sauce, meat, cheese mixture. Leave an inch at the end of each noodle for rolling up.
7. Place noodles seam side down, cover with remainder of the sauce, and two more handfuls of cheese.
8. Bake at 350 covered for 30-35 minutes.