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This was really lovely. I have made this the original way before but I am watching my calories so I skipped the beef, added spinach to the cheese mix (about 2 cups fresh, chopped) and 1.5 cups sliced zucchini on the first layer of cheese. I also used no boil noodles, so it was all done after 55 minutes. Just needed to cool. Big hit with the friends I just had over. Holds together nicely and the sauce on the bottom makes clean up super easy.
never ever put cottage cheese in lasagna or any other Italian dish, you must use Ricotta if you want the true Italian flavor.............
This is basically the same recipe I've been using for 30+ years. Somewhere all those years ago there was a magazine article or one of the syndicated newspaper recipe columns that encouraged us NOT to cook the lasagna noodles, oh my, but that certainly made making lasagna easier! :) The only thing I do differently, other than my recipe is double this one, with my own (home made) is I mix in about a cup of cheddar cheese with the eggs, cottage cheese and parm instead of the mozerella. I then use mozerella and provolone between the layers, it's a lot cheesier and it adds another depth of flavor that we really like, and nope, not Italian, but I don't have to be to know what tastes good to me! ;)
Great recipe ! made some changes out of necessity. I added 3 cans of chopped tomatoes Italian Style, drained and put one can in a blender with a can of Cream Of Mushroom Soup instead of jar spaghetti sauce. Didn't know what to expect but everybody loved it as it brought out the flavor of the spices unlike any sauce I have ever tried. Using a fresh jar of Italian spices really helps.
If my grandmother could read this recipe, she would be rolling over in her grave. I am 64 years old and I have never had spaghetti sauce from a jar. And, cottage cheese in lasagna?? I agree with the person who suggests negative stars. Only people who aren't Italian would like this recipe.
I agree with the woman that wished for negative stars. no comparison to homemade sauce. ricotta not cottage cheese.
if I could give it negative stars I would.
It's too bad this is listed under Italian Food. I'm Polish and have been making lasagna this way for years. Except I make my own sauce, putting anything with tomatoes into the sauce and any dairy into the cheese filling. Bits and pieces of any left over cheeses, some new stuff, sour cream, cream cheese, cottage cheese, parmesan cheese, eggs and parsley. My sauce fills the better part of a 5 quart kettle. Then I start filling all my square casserole dishes and a few cake pans to put in the freezer. Not quite as good as freshly made, but so handy to throw in the oven while you unload the car after a big shopping trip and put stuff away. By the time you've 'taken care of business' and get everything put away and set the table, you have just enough time to make a salad and prepare some cheesy garlic bread (we were farmers so use LOTS of dairy products). I also make lots of pies.....apple and cherry being our favorite, freeze them and throw one of those in the oven with the lasagna. It's also very handy to have this in the freezer when you get unexpected company. Excuse yourself for a few minutes, raid the freezer, throw them in the oven and by the time the delicious aromas permeate the air, it's too late for your company to say they can't stay. Even people that are normally very picky about their lasagna are crazy about this and ask for seconds.
Delicious! Easy too! This recipe is super easy and it is the best lasagna. I used a little extra sauce since I was afraid that the noodles wouldnt be soft enough. Came out great. Thanks Chef 1009338
No Ricotta & jar Sauce! By far not the best lasagna recipe.