Yesterday was one of those days. I prepared it at lunch, and ate it at dinner. There were three reasons I selected this recipe.
- I miss lasagna. Like, a lot.
- I bought gluten free lasagna noodles awhile back, but I haven't had the time to prepare a lasagna (let's be honest, they are a little intensive.
- My roommate recently made a lasagna, and has been slowly eating it over the last week. Staring at it every time I open the fridge made me desperate enough to try anything.
I wasn't really sure about this recipe. The blog I found it on said she thought it would dry and crunchy, but it wasn't. I thought the same, but even worse, because my noodles would be gluten free. But they weren't! Actually, they were a little bit soggy. The recipe says to cook on low for three hours, but I had to cook it for four, because my time is a little limited. I would still highly suggest it to anyone, GF, or not.
I found it here, and I made some tweaking. First of all, she didn't mention any beef, although her picture shows some. I wanted beef, so I browned some, and layered it in there as well. Second, M hates parmesan, so I took that out and added a little more mozza instead. This recipe is pretty relaxed, and you can do whatever tweaking you like.
Here's what I used
1 box lasagna noodles - uncooked
1 1/2 cups cottage cheese
1/2 - 1 cup shredded mozzarella cheese
1/2 - 1 pound ground beef
1 jar spaghetti sauce
Here's what I did:
Brown the ground beef. Mix the cheeses and egg together in a bowl. Layer.
Start with sauce on the bottom, then dry noodles. I had to break mine to get them to fit in the pot, and then I put the broken pieces around the edges. Layer some cheese, beef, sauce, noodles, until you run out. Finish off with some sauce.
You can add cheese for the last half hour, which I didn't for two reasons. First of all, I wasn't home half an hour before I ate this. And second, I wanted parmesan, M didn't, so I put parmesan on my plate after I served it.