Lasagna Final Product

This simple lasagna recipe uses my grand-mother’s untraditional meat sauce.  The unbaked lasagna can be made and refrigerated the day before serving or can be frozen for up to a month (thaw overnight before baking per step 10).

Ingredients:

• 12 lasagna noodles from a 9-ounce package, no-boil lasagna (used Barilla)
• 1 32-ounce container, large curd cottage cheese
• 5 cups, Bolognese Sauce a la Laetitia
• 1 8-ounce package of 5-Italian cheeses (from dairy aisle)
• 4 tbs, grated parmesan cheese

Instructions:

1. Heat oven to 375F.
2. Butter a 13x9x3 lasagna pan.  Ladle 2 cups Bolognese Sauce a la Laetitia on bottom of pan.
3. Layer 4 uncooked noodles over the sauce.
   

   Lasagna Step 3

4. Empty cottage cheese container over the noodles in the pan and spread evenly.  Sprinkle 2 tbs grated parmesan cheese.
5. Layer 4 uncooked noodles over the cheeses.
   

   Lasagna Step 5

6. Ladle 2 cups Bolognese Sauce a la Laetitia over the last noodle layer.
7. Layer 4 uncooked noodles over the sauce.
   

   Lasagna Step 7

8. Ladle 1 cup Bolognese Sauce a la Laetitia over the last noodle layer.
9. Spread the package of 5-Italian cheeses, then remaining 2 tbs grated parmesan over the sauce.
   

   Lasagna Step 9

10. Bake covered with foil for 50 minutes.  Uncover and continue cooking until cheese is melted, about 10 minutes.  Remove from the oven and let stand 15 minutes before cutting.

6 Servings.