Quick Lasagna
There's Quick Lasagna, tasty and plenty filling. Then there is Slow & Steady Style Lasagna, where every bite is perfection. Both are great to know . . .
Brenda would periodically make lasagna for Sunday dinner when we lived in NYC. She'd put it together on Saturday night and then bake it to come out just in time for our guests to arrive. Add a loaf of fresh french bread and vegetables and it was the perfect menu for a leisurely dinner party.
After she married John, she adjusted her standard recipe to use homemade noodles as John preferred the thin delicate noodles to the boxed style. She'll still make the quick style when needed, but she also prefers the fresh homemade noodles.
Quick Lasagna
Make Brenda’s Spaghetti (or Lasagna) Sauce Recipe
To the sauce add:
1/2 cup water
1 (7 oz) can mushroom pieces, drained & chopped (optional)
Bring to a light boil & cover.
While sauce is simmering, in a medium bowl, combine:
16 oz cottage cheese
1 egg
1 Tbsp parsley, dried
Stir together until combined.
And gather:
16 oz pkg lasagna noodles, uncooked**
8 oz cheese, shredded
1 (15 oz) can spinach, drained (optional)
In a greased 13"x9" baking dish, layer as follows:
Sauce
Noodles
Cottage cheese mix
Noodles
Sauce
Spinach (optional)
Cheese
Noodles
Sauce
All ingredients should be distributed evenly so that each layer completely covers the full 13"x9" surface.
Bake at 350F for 60-70 minutes.
Make ahead: prepare 12-24 hours in advance, once assembled cover tightly with plastic wrap. Refrigerate until baking time. Swap plastic for aluminum foil. Place in cold oven, set to 350F and bake for 65-75 minutes.
Brenda’s tips:
Serving size: 8-12 servings
For quick lasagna, the sauce doesn't simmer very long, but baking adds enough cooking time to meld the flavors.
Brenda's mom always added spinach to her lasagna and it is a great way to incorporate a vegetable. Canned or fresh steamed work equally well. Other vegetables can be substituted but consider the water content and adjust sauce if needed.
**If you prefer to use boiled lasagna noodles, only about 8 oz is needed. While gathering, boil water and cook noodles according to package directions. Immediately drain and add cold water to halt cooking. Set aside until ready to assemble, drain, then follow recommended order.
