First and foremost, I am very grateful for my mom giving me this recipe and allowing me to post it on my blog. Kevin is also very grateful that she shared the recipe with me.
I use a 9×13 metal cake pan for my lasagna, but Mom makes a thicker batch with a few less noodles in an 8×8 Pyrex. Her Pyrex is a bit too small for me, but I have to tear some of the noodles to fit correctly. Both have pros & cons, but both turn out really well. I’m sure whatever pan you have will be lovely.
- 16 oz 1% (or 2%) cottage cheese, “small curd” is best
- 1 egg
- 1 and 1/2 cups shredded mozzarella cheese (my mom uses 2 cups, but I tried to lighten it)
- 1/2 cup grated Parmesan cheese
- 1 bag of Morningstar Veggie Crumbles (my fav)
- 1 jar of any red pasta sauce
- Approx 10 lasagna noodles (depending on your pan and desired thickness)
- 1 cup grated Parmesan cheese (or however much you like), keep this apart from the “cheese bowl”
- Cook noodles. In the meantime, “brown” the crumbles in a nonstick pan (or just add a little oil). Add oregano and garlic if preferred, but that’s totally not necessary. Pre-heat oven to 400 degrees.
- Combine all “cheese bowl” ingredient.
- When veggie crumbles are heated through, pour in sauce. Mix in pan and remove from heat.
- Spread 1/4 of sauce mixture on the bottom of the pan. Put down first layer of noodles.
***From Here It’s Guess Work Depending On How Many Layers + Size/Shape of Pan***
- Spread 1/2 cheese mixture on noodles. Top with more noodles. Spread 1/2 sauce mix on noodles.
- Layer more noodles, followed by the remaining cheese mixture.
- Layer last bit of noodles then remaining sauce.
- Bake 30 minutes covered. Top with reserved Parmesan cheese. Bake 10 minutes uncovered, or until hot and bubbly.
I know this recipe seems to have a lot of approximations, but it really depends on how cheesy, saucy, or noodle-y you like it. You could also saute a little onion and zucchini in the pan prior to adding the veggie crumbles if you want. It’s totally up to you, and to be honest, I change it just a bit every time. (I always use cottage cheese instead of ricotta, but that’s because cottage cheese goes over much better in my family. Good call, Mom!)
As always, if you try this, let me know if you like it!