Monday, September 19, 2011

Classic Lasagna Recipe

One of my husband's all-time favorite things that I make is lasagna. The guy loves it. It's one of the few things that will make him head back to the kitchen for seconds...and sometimes thirds.

I've been meaning to share this with y'all for a while but then always get too impatient and eat it before I can snap a photo.

I almost did the same thing this time around. Oops.

Except then I had the presence of mind the next day to snap a photo of the leftovers. Which is why it looks a little on the flatter side. :)

One of the things I love about this is that I can either make a 9x13" pan and have enough for dinner and then lunch for two days or I can cook up a few extra noodles and split the lasagna into two 8" square pans, bake one and freeze the other for later. Even when I do it that way, we end up having at least enough leftover for my husband to eat the next day. I'm all about leftovers...when they taste just as good as the original.

The lasagna does have more sauce than it appears to in the photo...I removed some so you could see the layers easier.

Classic 4 Cheese Lasagna
Serves 8

12 regular lasagna noodles, boiled to al dente according to package directions
About 4 cups of marinara sauce (I used my favorite homemade recipe)
16 oz. cottage cheese
16 oz. ricotta cheese
8 oz. mozzarella cheese, grated
1/2 cup grated parmesan cheese
1 egg, beaten
2 tbsp. chopped basil (use 1 tsp. for dried basil)
2 tsp. finely minced garlic

Preheat your oven to 350.

Stir together cottage cheese, ricotta, just over half of the mozzarella and all of the parmesan cheese with egg, basil and garlic in a bowl. Save the rest of the mozzarella for the top of your lasagna. Combine1/4 cup of your marinara sauce and a bit of water into the bottom of a 9x13" pan. Place a single layer of noodles on top of the watered down sauce. Top with nearly half of your cheese mixture. Add another layer of noodles and top this one with a decent amount of sauce. Layer on more noodles, top with almost all of the remaining cheese mixture, saving about 1/2 a cup. Layer on the last layer of noodles, top with sauce. Dot the top with the remaining cheese mixture and remaining mozzarella.

Watered down sauce, noodles, cheese, noodles, sauce, noodles, cheese, noodles, sauce and cheese. Or use whatever layering pattern makes you happy. I use the watered down sauce on the bottom to keep the first layer of noodles from sticking to the pan.

Bake the lasagna in the oven at 350 for 25-30 minutes. Remove pan from the oven and let it stand for about five minutes before cutting into it. Enjoy!

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