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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A vegetarian recipe that my mom got from a friend named Debbie Shannon years ago. She called it 3 cheese lasagna, but I have counted and there are definitely 4. One of my favorites because it is so easy, no pre-cooking the noodles! Mushrooms and zucchini can be layered in for a bit more nutrition too. (Or ground beef, if you are not interested in keeping it vegetarian.) Ingredients:
1 (16 ounce) box lasagna noodles |
1 (26 ounce) jar pasta sauce |
16 ounces cottage cheese |
16 ounces ricotta cheese |
2 lbs mozzarella cheese, shredded |
1/2 cup parmesan cheese |
Directions:
1. Preheat oven to 350 degrees.
2. In a small mixing bowl, combine cottage cheese, ricotta, and 1/4 cup parmesan. Set aside.
3. Put a small amount of sauce in the bottom of a 14 x9 x2 pan.
4. Put a layer of uncooked noodles.
5. Spoon some of the cheese mixture over the noodles and spread it evenly.
6. Add a layer of grated mozzarella.
7. Layer sauce on top.
8. Repeat steps 4-7 until you reach the top of the pan.
9. After the last layer of sauce, cover with the remaining mozzarella and parmesan.
10. Bake covered with foil for 30 minutes.
11. Uncover and bake for another 30 minutes.
12. Let sit 5 minutes before serving.
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