Lasagna doesn’t have to be labor-intensive, contain ten thousand ingredients, or cost an extravagant amount to make: sometimes simple food is the best food. This is the recipe I grew up eating (and making), and it starts with a batch of Mom’s Spaghetti Sauce. The sauce may be made on the same day, or cooked earlier in the week and frozen. It will work well no matter what. There’s a combined pound and a half of cheese in this lasagna, so ditch the diet for a day, pour a glass of wine, and dive in. :)
- 1 batch Mom’s Spaghetti Sauce (see link for directions)
- 8 ounces lasagna noodles, cooked according to package directions
- 2 cups cottage cheese
- 6 ounces cream cheese
- 1 pound mozzarella cheese, shredded
Preheat the oven to 350 degrees Fahrenheit.
In a small bowl, cream together the cottage cheese and cream cheese until well blended.
In a 13” x 9” Pyrex baking dish, layer the noodles,
and shredded mozzarella.
Repeat the layers once more.
Bake for 45 minutes, or until heated through.
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