Lasagna is something both my wife and I have enjoyed for years. Usually it is something I make for a family meal. I have been told that store made ones are good. Can’t believe they can be as good as home made, but have seen they would be cheaper. Lasagna costs as much as making roast beef supper for a family meal. It may be I just put to much stuff in my lasagna.
We had leftover mozzarella cheese from making pizza so my wife suggested I make lasagna to use it up. Honestly can’t remember making it just for the two of us before. This I made in a 9×9 pan, this gave us enough to have and the other half to freeze for next week. My usual is 4 times this size, which means 4 times the amount of everything. So depending on the size of your dish you can double or even half the amounts. This is a simple recipe because a lot of the flavours come from the meat sauce.
about 3 litres of meat sauce (recipe is on my blog, don’t worry that it might be too much it’s great for spaghetti) ( Feb.2019 )
9 lasagna noodles
3 cups dry curd cottage cheese
1 cup grated Asiago cheese
4 cups grated mozzarella cheese
1/2 cup spaghetti sauce
Cook lasagna noodles for 6 minutes, drain in a strainer, rinse with cold water until cool. Put spaghetti sauce in bottom of 9×9 baking dish, add lasagna noodles cutting to fit. Cover with 1/4 of meat sauce, then 1/4 of cottage cheese, then 1/4 of Asiago cheese, finish with 1/4 mozzarella cheese. Do this with each of the remaining noodles, you want to have 4 layers of everything. Bake in a preheated 350 oven for 50 minutes, remove and let rest for 10 minutes before cutting and serving.
How I Cook — by Graham Stewart 