1 box lasagna noodles, uncooked
16 oz. cottage cheese
2 garlic cloves, minced
1/2 tsp oregano
1 cup mozzarella cheese, shredded*, plus more for sprikling
1/2 lb ground beef or turkey
1 link Italian sausage, chopped
1/4 large onion, chopped
24 oz marinara sauce (Sumiko and I both like Prego)
Preheat oven to 350 degrees.
In a large skillet over medium-high heat, cook onions, turkey or beef, and sausage. Cook until onions are soft and meat is browned. Drain off fat. Add marinara sauce.
In a separate bowl, combine cottage cheese, garlic, and oregano. Adjust seasonings to suite your tastes, then add eggs.
|This looks different, because it is half vegetarian and half meat.|
This is great served with garlic bread!
If you'd like to make it ahead of time, you can assemble it and refrigerate it until ready to bake. However, be aware that it will take a little longer to bake since it's going to be cold when you put it in the oven. Additionally, lasagna is freezable! It can be frozen either before or after baking. Freezing it after it is baked reduces prep time when you are ready to eat it but produces a slightly over-baked pasta. You can compromise and bake it half-way before freezing it. Sumiko prefers to freeze it unbaked. She just moves it from the freezer to the fridge one or two days before she's ready to bake it. However you decide to do it, be sure to wrap it well to prevent freezer burn. Sumiko usually wraps it with two layers of plastic wrap and then a layer of foil (be sure to remove the plastic wrap before placing it in the oven). *These instructions were taken from Sumiko's cheese lasagna post here.
*I've recently been able to get sliced mozzarella from the deli for $1.99/lb. I've found that sliced mozzarella works great too! Simply place a layer of mozzarella slices in place of shredded cheese.