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