Seriously the best vegetarian lasagna! Loaded with cheese and perfect for a family friendly dinner (even your picky eaters will love it!) Such an easy recipe and it can be made ahead and is freezer friendly too!
116 ozcontainer of cottage cheese we used low fat, but you can use regular if you prefer
116 ozbox of lasagna noodlesdo not use the "no bake" kind
3cupsShredded mozzarella cheese
Preheat oven to 350
Spread a very light layer of sauce on the bottom of the pan (we used a lasagna noodle to spread it out)
Layer four lasagna noodles on top of the layer of sauces (they will slightly overlap)
Layer 1/2 of the container of cottage cheese and spread over the noodles
Layer 1 cup of shredded cheese on top of the cottage cheese
Layer 1/2 cup of sauce over the shredded cheese
Repeat steps 3 -6
Top with one more layer of four lasagna noodles, a layer of generous sauce and top with shredded cheese (1 - 1.5 cups)
Add a 1/2 cup of water around the edge of the noodles
Place a piece of parchment paper over the lasagna (this will keep it from sticking to the tin foil)
Cover tightly with foil
Bake at 350 for 1 hour and 15 minutes. Uncover and cook for an additional 15 minutes
Let sit for 10 minutes and serve!
Optional - If you want traditional lasagna, you can add ground beef to the recipe. Just add 1 pound ground beef and brown it. Mix it with the pasta sauce and layer as the recipe indicates. Pro Tip: We made two pans of lasagna at once - We baked them both, served one and let the other cool completely, covered with tin foil and placed in a 2-gallon zip lock bag to prevent freezer burn) and freeze.When you are ready to use, defrost it in the refrigerator overnight and rewarm by covering it and baking it at 350 degrees for about 40 minutes.