Meal Planning: Cook Once, Eat Twice
My dear friend, Jennifer Richardson, knows her way around the kitchen. She frequently makes meals for others and has developed fantastic recipes that create a meal for her family along with one to share.
She made this recipe for my family after I had surgery a few years ago and it not only replaced the lasagna recipe I'd been using happily for 30 years, but is one of our all-time favorite dinners.
The cottage cheese is a bit unconventional, but she gave a taste test to her extended family. This version won. Once you try it, I think you'll agree!
(Double the recipe for two dinners, one to eat tonight and one to save for later or to bring a friend in need)
1lb. ground beef
28 oz. jar of spaghetti sauce
8 oz. tomato sauce
15 oz. cottage cheese
12 pieces oven- ready lasagna
1 egg, slightly beaten
¼ tsp. oregano
½ tsp. basil
4 cups shredded mozzarella
¼ cup grated parmesan (optional)
Cook meat until browned; drain. Stir in spaghetti sauce & tomato sauce
In a separate bowl, stir together cottage cheese, egg, basil & oregano
In a 9 x 13 pan, spread ¾ cup meat sauce
Place 3 pieces uncooked pasta crosswise over sauce (pieces shouldn’t overlap or touch sides of pan. Spread 2/3 cup cheese mixture over pasta. Spread ¾ meat sauce over cheese, covering pasta completely
Sprinkle with 1 cup of mozzarella
Repeat twice more. Top w/ remaining 3 pieces of pasta.
Spread remaining meat sauce, then mozzarella & parmesan.
Cover w/ foil. Bake 30 min @ 375. Remove foil & bake 10 – 15 min
Make ahead: Cover w/ plastic & foil. To cook from fridge; 375 degrees = 40 min,
uncovered. To cook from frozen: 375 degrees = 1 hr. 30 min covered w/ foil, then 10 – 15 minutes uncovered
Did you try this recipe? What did you think?