Cheese lasagna… gooey and delicious! I make up for the lack of meat, an egregious omission, according to my husband, by using extra flavorful cheeses. Here’s what you’ll need:

Note that the jar of sauce is an extra large 32 ounce one, from Costco.

We start by par-cooking the lasagna noodles. You don’t actually need to bring a huge pot of water to a boil… simply place the noodles in the baking dish, cover with boiling water, and let them soak for 15 minutes. Agitate them every once in a while so they don’t stick.

Once they’re softened, lay them out on a kitchen towel.

Next, shred the cheese! We will be using parmigiano reggiano cheese, and Italian Fontina cheese. Do not use american imitation parmesan or fontina! The real stuff is amazing! I buy my parmigiano reggiano at Costco. You can cut it into chunks, wrap them and freeze them. It’s a strong cheese, so a little goes a long way. Real parmigiano reggiano has a special rind with “parmigiano reggiano” tattooed on it:

Cut off 6 ounces (use your scale!) and grate in your food processor with the blade:

Next, the fontina. It has a red wax rind, which peels right off.

Use the shredding disc of your food processor to quickly shred it.

Next, we make a quick creamy sauce with some of the parmesan, the cottage cheese, some cream, some garlic, and salt and pepper.

Get one of your slaves, I mean children, to whisk that all together.

Now it’s time to assemble! Layer the sauces, noodles, and cheeses:

Cover the lasagna with foil, and bake at 375 for 35 minutes. Then let it cool for 15 minutes before digging in!

CHEESE LASAGNA

14 curly edged lasagna noodles
1 (32 ounce) jar spaghetti sauce
6 ounces grated parmigiano reggiano cheese, divided
8 ounces Italian fontina cheese, shredded
8 ounces whole milk cottage cheese
1/2 cup heavy cream
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Italian seasoning blend

Heat oven to 375. Place lasagna noodles in a 9 by 13 baking dish and cover with boiling water. Let sit 15 minutes until softened. Lay noodles out on a clean kitchen towel. Cut two of the noodles in half. Dry the baking dish and grease with cooking spray.

While the noodles soak, combine 4 ounces parmesan, cottage cheese, cream, garlic, salt, and pepper in a medium bowl.

Place 1 cup of spaghetti sauce in the bottom of the baking dish and spread to coat. Lay 3 noodles lengthwise in the dish, and one of the half noodles across the bottom. Top with half the cottage cheese mixture and 1/4 of the fontina cheese. Add 3 1/2 more noodles, placing the half noodle across the top this time. Add 1 cup of spaghetti sauce and spread evenly. Add 1/3 of the remaining fontina cheese. Add 3 1/2 more noodles, placing the half noodle at the bottom. Top with the remaining cottage cheese mixture, and half the remaining fontina. Add the last 3 1/2 noodles, with the half noodle at the top. Add all the remaining spagetti sauce, and spread to ensure the noodles are fully covered. Top with the remaining fontina and the reserved 2 ounces of parmesan. Sprinkle with Italian seasoning to taste.

Cover the dish with foil and bake 35 minutes. Remove the foil and let the lasagna cool 15 minutes before serving.

Recipe from Americas Test Kitchen.

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