This is the quick version of the lasagna I grew up with. In fact, it is one that I have used to help my boys get comfortable cooking. You can easily have them mix together the cheese mixture and help with the layering.
I have even had my youngest help me make the sauce and go through all the steps with me only helping to lift the heavy pots and pour the hot water out. You could always use your favorite store-bought spaghetti sauce, my low sugar slow cooked marinara, or use my quick sauce recipe that gives you all the great flavor and takes about 20 minutes to make.
Whichever sauce you use, this will still be a hit. I usually just buy premade noodles and keep them on the shelf, but every now and then I can get Jim to help me make his fresh pasta. One extra tip: This recipe makes a large amount (enough to feed 7 to 10). I often make one small pan for us to eat, then several smaller ones to freeze. This will give you a great meal and plenty for last minute meals when you don’t want to cook. All you have to do is pull them from the freezer and bake until bubbly. I hope you get your kids in the kitchen and share with them this delicious pasta dish. Enjoy!
- 9-12 strips Lasagna noodles
- 1 large carton cottage cheese
- 1-2 eggs
- 1 tbsp parsley
- 2 quarts spaghetti sauce
- 1 large bag shredded mozzarella
- Boil lasagna noodles until andante, then set under cold running water and allow the noodles to cool completely. The water will help prevent them from sticking together. Mix cottage cheese, egg, and parsley and set aside. Prepare spaghetti sauce and set aside. Preheat oven to 350’F and start layering ingredients in a 9×13 casserole dish. Start with sauce on the bottom then noodles, sauce cottage cheese mix, mozzarella, then repeat finishing with sauce and mozzarella cheese on top. Cover with aluminum foil and bake for 30-40 minutes, then uncover and bake another 10-15 minutes allowing the cheese to brown slightly. Serve with favorite side.