This week, a made a big batch of my Stupid Proof Crockpot Spaghetti Sauce. And the following night I made my Stupid Proof Lasagna. And it occurred to me that I’ve never posted my recipe for Lasagna.
Today is the day.
I just love recipes that taste like I’ve been sweating in the kitchen all day, when in fact, I’ve wiled away the hours in the kitchen glued to episodes of HGTV’s Holmes on Homes.
I want Mike Holmes to build me a house. If someone should hit me in the head with a stick and I ever agree to build a house again in my lifetime. Amen.
Stupid Proof Lasagna
- 12 Oz. Low Fat Cottage Cheese
- 2 C. Grated Low Fat Mozzarella Cheese
- 2 Eggs
- 1/3 C. Chopped Fresh Parsley (you can substitute 1 Tablespoon dried)
- 1 t. Onion Powder
- 1/2 t. Dried Basil
- 1/8 t. Pepper
- 4 C. Spaghetti & Meat Sauce (This is actually my Stupid Proof Crockpot Spaghetti Sauce)
- Lasagna Noodles,whole wheat, cooked (approx. 6 noodles)
Give a 9”x13” glass pan a shot of cooking spray and set aside.
Boil your whole wheat lasagna noodles for about 10 minutes while you prepare the cheese mixture.
In a large bowl, mix cottage cheese, mozzarella cheese, eggs, parsley, onion powder, basil and pepper until well blended.
Place 3 of your cooked noodles in the bottom of the glass pan. Spread the cheese mixture over the noodles. Place the remaining 3 noodles on top of the cheese mixture next. Then spread the spaghetti/meat sauce on top of the noodles.
Cook covered with foil at 375 for 45 minutes, remove foil, top with a little extra grated cheese, and cook for 15 more minutes. Let stand for 10 minutes before serving. Mostly because the pan will burn the fingerprints right off of your hand.
I love this recipe. And I’ve never ever messed it up. Not even once.
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