Once our family left from the holiday season, we had some thoughtful friends in town bring and/or make us many a meal. Although all were simply thoughtful and yummy, there is one meal that stands out in this house. I thought I would share if anyone was looking for a new (easy) recipe that’s a healthier indulgence.
I give you…lasagna (no pictures because, well, I
forgot was too busy snapping pics of my little man). Trust me you will LOVE this version of this recipe
You will need:
32oz tomato basil spaghetti sauce
12-16 oz. Small curd cottage cheese (keeps it’s super light!)
12-16 oz Italian blend shredded cheese
1/2 c grated parmesan
1/2 c. Water
1 tsp. Basil leaves
1tsp. Garlic powder
Approx 12-15 no boil lasagna noodles
Here’s what you do:
1. In a separate bowl mix together cottage cheese, Italian cheeses, parmesan, water, egg, basil, and garlic powder.
**we had kale from our CSA box this week so I boiled and blanched some kale and added it to the mixture as well.
2. Coat bottom on 9×12 dish with small amount of sauce (** we also had some extra mushrooms from earlier in the week that I sautéed with some red onion and added it to the sauce)
3. Begin to layer with noodles and cheese mixture.
4. Top with Parmesan cheese
5. Cover with tinfoil and Bake at 375 for 45-60 minutes. Remove tinfoil and continue making until top has browned.
Super easy and great for leftovers! While we won’t be making this weekly, it’s nice to have something up our sleeve when we have a busy week and need something that will cover a few meals. You def have to try this one.