Best Ever Lasagna (no noodle boiling required!)
 
 
Author:
Ingredients
  • Cheese Layer:
  • 1 (22 oz.) container 1% cottage cheese
  • ¼ teaspoon salt
  • 4 Baby Bell light cheese rounds (use Fontina for substitute)
  • ½ cup shredded parmesan cheese (bag)
  • 1½ cloves Gourmet Garden garlic puree
  • 2 eggs
  • Remaining Ingredients:
  • 7 cups Grandma's Spaghetti Sauce (see link above)
  • 1½ cups water
  • 8 oz. Monterey Jack cheese, shredded
  • ½ cup shredded parmesan cheese (bag)
  • 1 package (16 oz) Creamette Lasagna noodles
  • 8 oz mozzarella cheese, shredded
Instructions
  1. Make 2 lasagnas (9 x 13) as follows:
  2. Add cottage cheese, salt, garlic, parmesan cheese, Baby Bell cheeses and eggs to a blender and puree them.
  3. Mixture will be the consistency of cake batter.
  4. Add the water to the spaghetti sauce and mix well.
  5. Spread ¾ cup sauce on bottom of each pan.
  6. Add a layer of uncooked pasta.
  7. Pour ½ cup of blended cottage cheese mixture over noodles and spread evenly.
  8. Add a layer of Monterey Jack cheese.
  9. Repeat layering for a total of 3 layers with spaghetti sauce as the top layer.
  10. Add a little chicken broth if noodles are not covered by the sauce.
  11. Refrigerate overnight.
  12. Preheat oven to 350F.
  13. Bake covered for 35 minutes, then uncovered for 10 minutes
  14. Add a layer of mozzarella on top and cook an additional 5 minutes (total 50 min cooking time).
  15. Let stand 15 minutes before serving.
  16. If desired, pour additional sauce over the top prior to serving.
  17. Enjoy!
Notes
If cooking from frozen, bake for ~ 1¼ to 1½ hours at 350F. Alternatively, thaw the lasagna out in the refrigerator and cook according to the instructions above.
Recipe by The Root Family Review at https://www.rootfamilyreview.com/best-ever-lasagna-no-boiling-required/