Lasagna is one of my favorite dinners, because it’s actually relatively easy to make and I almost always have everything on hand. It can be assembled ahead of time and then popped in the oven when you get home from work/school/dancing naked in the woods in heathen ritual… whatever. It’s also cheesy and gooey and delicious.
Here’s how you do it:
- 12 lasagna noodles, cooked
- 16 oz. cottage cheese
- 15 oz. ricotta cheese
- 16 oz. shredded mozzarella
- ~8 oz. grated parmesan
- 1 lb. ground beef, browned and drained
- 1 lb. ground pork, cooked and drained (I’ve also used ground chicken or turkey… you just need 2lbs of your chosen meat; whatever’s on sale that week)
- Marinara sauce
- Combine the cheeses in one bowl. Set aside ~1-1.5 c. and divide the rest into three even amounts.
- Combine the ground beef and chicken into another bowl and divide it into three even amounts.
- Spray the bottom of a 9X13″ cooking dish with nonstick spray and lay down three noodles lengthwise. Spread sauce over noodles, enough to cover.
- Drop one of the three portions of cheese in clumps on top, pressing slightly to give more spread. Sprinkle one of the three portions of meat on top of the cheese. Add more sauce, just enough to mostly cover. Add another layer of noodles.
- Repeat twice more with the remaining cheese and meat portions.
- Once the cheese and meat is used up (except for the cheese you set aside), lay the remaining three noodles on top. Spread a thick amount of sauce on top to cover them (you want a lot of sauce on top to keep the noodles from drying out in the oven), then drop the remaining cheese on top in clumps.
- Cook uncovered at 350 for about 40-45 minutes or until warm in the center (it’s easiest if you have a meat thermometer to gauge). Since the meat and everything is cooked before hand, it doesn’t need to reach any specific temperature, so whatever you think is a good temp for maximum gooification.
This is great for portioning out. It freezes and reheats very well when divided into single-serving portions (I’ve never tried to freeze and reheat an entire lasagna, though). If you want to do that, I suggest letting it cool and putting it in the fridge overnight to make it less gooey and runny (which makes it easier to slice and transfer into smaller containers).
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