Lasagna
Some people will prefer ricotta cheese over cottage cheese., but I prefer the cottage cheese. Lasagna is like spaghetti in the fact that individual recipes vary so much. I always say, "Try it my way and if you think it lacks something or you dont care for something in it, change it. Tweek it. Make it your own. Own it!"
Lasagna
Some people will prefer ricotta cheese over cottage cheese., but I prefer the cottage cheese. Lasagna is like spaghetti in the fact that individual recipes vary so much. I always say, "Try it my way and if you think it lacks something or you dont care for something in it, change it. Tweek it. Make it your own. Own it!"
Cooking Instructions
- 1
Preheat ovento 350°F. Brown hamburger in large skillet adding first onion and garlic, then tomato sauce and tomato paste, then seasonings, and olives and mushrooms last. Set burner on low to medium low and simmer sauce. Slow cooked sauce that simmers for a while is best, but lasagna can be layered and cooked right away if you're short on time.
- 2
Cook lasagna according to al dente instructions on package adding a tablespoon of olive oil to the water. Rinse well with cold water after cooking and set aside.
- 3
When sauce and lasagna are ready, begin layering in a deep 9x13 inch baking pan. Lay lasagna noodles side by side in bottom of pan overlapping slightly. Add 1/3 of the sauce evenly on top of lasagna noodles. Cover this layer with mozzerella cheese.
- 4
Repeat first layering instructions, but add chedder or colby cheese to this layer.
- 5
Repeat layering instructions, adding cottage cheese to the top covering as well as you can. Place olive halves cut side down on top centered in what will be 12 pieces of lasagna. (3×4 pattern)
- 6
Cover pan of lasagna with aluminum foil and bake for 45 minutes in 350°F oven.
- 7
After removing from oven, let lasagna set uncovered for 10 to 15 minutes before cutting. This allows lasagna to firm up resulting in nicer looking servings.
- 8
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