One time in college I was real low on sauce and had ranch dressing so I added it on top of my pasta and tomato sauce, gross I know right? It really wasn’t bad. I would be lying if I said I never did that again. When you’re poor and in college you do what you can do… My roommates thought I was gross, my buddy Dane kinda just laughed at me and shook his head, I think he saw it as cry for help, lets just say I didn’t live that down for a long time
Who doesn’t like cheese? I use 3 cheeses in this for the filling shredded mozzarella, Cottage Cheese and Ricotta!
I could never be a vegan.. I just love cheese way to much, vegetarian sure whatever but i can’t replace tofu for cheese. or quinoa for a cookie flavor but that’s different story. people think they’re bakers sometimes… they don’t have that sparkle for it so like don’t try to spark it now.
I have a magic trick, I bought no boil lasagna noodles they grow while they bake it’s kinda awesome considering I can get extra lazy when it comes to just to actual cooking… make me a hot dog whatever.
9 -12 no boil lasagna noodles
2 jars of your favorite sauce
2 cups of low-fat ricotta cheese
2 cups low-fat cottage cheese
1 1/2 cups mozzarella cheese
1 clove garlic chopped
1 frozen package of spinach thawed and drained
salt and pepper to taste
Preheat your oven to 375 in a medium-sized bowl mix 1/2 cup of mozzarella, all of the ricotta and cottage cheese, garlic, eggs, spinach, salt and pepper. Mix and fold till well combined sit the bowl aside. now pour a little bit of sauce in the bottom in a 9×13″ pan just make sure its well coated place 3 noodles in the pan 2 on the side and on in the center don’t worry they spread and touch each other while baking in the oven. next pour more sauce on top enough to coat. Next add the cheese filling well spread out then top with noodle, then sauce, then cheese filling again. do this for 3 to 4 layers. the top should be sauce and then take the 1 cup of mozzarella cheese and sprinkle it on top. Cover with foil. Place it in the oven and bake it for 25 minutes. Take off the foil and bake it for 5 minutes or till the cheese gets a little brown and bubbly.
It can hold in the fridge for 2 to 4 days after baking.