Wednesday, May 15, 2013


What happens if you aren't patient enough to let it set
up before dishing... less pretty but soooo good!

This recipe is courtesy of my amazing friend (and next-door neighbor) Shaughnessy. She is seriously the best! A few days ago, I wasn't feeling great and was stumped as to what to make for dinner. And SHE BROUGHT OVER HERS!!! It was ridiculously generous and unnecessary, but it also looked and smelled sooo good. So I gobbled it up with a thank you. :) I haven't stopped thinking about it since, so I figured I'd make some myself. This is her recipe, how I used it.

** This makes TWO full 8x8 pans of lasagna. One was paaalllenty for our family. We baked one and froze the other.  Just put cling-wrap on top (do all steps except baking), followed by the dish's lid, then place it in the freezer. Two dinners in one! Score! :)

RECIPE: Lasagna

Yield: 2 8x8 pans, 9 BIG servings each
Calories: 336 ea

1 box lasagna noodles
2 (24oz) cans/jars spaghetti sauce {Hunts Garden Veggies is best}
1 (48oz) tub cottage cheese
1 (32oz) bag shredded mozzarella cheese

Bring a large pot of water to boil. Cook lasagna noodles according to package directions. 

Preheat oven to 375F.

Layer (in each 8x8 baking dish) a bit of sauce first, then noodles (3 is about right...use a pizza cutter to trim the noodles to size), then cottage cheese, then mozzarella, then sauce. Repeat 2-3 times. Have cheese be your last/top layer. 

Bake, uncovered, at 375F for 45 minutes. Let rest (so it will set up) a few minutes before dishing up.  Serve warm... and enjoy!

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