Today for this Momma Can Cook Greta from Gfunkified is sharing her mom’s recipe for Easy Lasagna. I love Greta. I’m sitting here trying to articulate why. She’s smart and fun and a great mom and practical and down to earth and real and, when you are with her, serene. She has an amazing story, and her strength reminds me of my mom and grandmother.
My mom isn’t what you’d call a “great cook.” Growing up, she never had a bunch of signature dishes. She worked hard at her many jobs (still does), and a lot of times, my dad would be the one cooking for us. She had a lot of other great qualities, though, and it’s a bit of a joke in our family that cooking wasn’t one of them.
She did make (and teach me how to make) an amazing, simple lasagne, though, and as I got older, got married, and started having kids, it would be the “special meal” I made for birthday parties and holidays. And the leftovers are even better than the orginal dish.
When we became a gluten-free household, I stopped making it until I found GF lasagne noodles, like, two years later. It was like the angels were singing!
So today, I’m sharing the unfussy, unfancy, simple lasagne recipe that everyone will love and you can make on a weeknight or for a special day. You can add ground beef or other meat to the sauce layers if you choose, but I’ve almost always made it vegetarian (and cheesy!). You can also swap out the red sauce entirely and use white sauce with cooked spinach and chicken.
1 package lasagne noodles (boiled according to directions or staright out of the box if they’re the no-boil type)
1 jar of your favorite spaghetti sauce (I’ve also been known to alternate a red and an alfredo sauce)
1 container cottage cheese, liquid drained (I usually use small curd but it doesn’t matter)
shredded mozzerella cheese
Preheat oven to 350. In a large pan (I use 9 x 13), pour a thin layer of sauce on the bottom. Place a single layer of noodles over the sauce, then spoon a layer of cottage cheese on top of the noodles. Sprinkle a layer of shredded cheese over that, then repeat all of the layers, and top with one more layer of sauce and a thick layer of shredded cheese.
Cover the pan with foil (carefully, so the cheese doesn’t stick) and bake for about 30-40 minutes. Remove foil and bake for 15-20 more minutes until cheese is melted and starting to get lightly browned and bubbly. Remove from oven and let rest and cool to let the sauce thicken up a bit. Serve with salad and garlic or a loaf of french bread to soak up the extra sauce.
I’ve made myself hungry now. Enjoy!
I made this recipe this weekend and it was both easy and delicious as promised. I did not use a whole box of noodles, but I might have bought too big of a box or not have layered properly. I think this recipe would be easy to double (the sauce and cheese) and make two. You could freeze one for another day. Be sure to check out Greta’s blog, like her Facebook page, and follow her on Twitter.