I love a good pasta dish like the next person but sometimes pasta dishes involve steps and words like layer and roux.
I get sad when I see words like that in a recipe that I just want to stuff my face with.
I JUST WANT CARBS NOT SOMETHING FROM THE OLD COUNTRY, OKAY?
I found this recipe over 20 years ago in a Taste of Home magazine and I haven’t been the same since. Lasagna that you don’t have to layer? You can just throw it in a pan?? And it’s ready in less than 30 minutes??? And it tastes amazing????
But it looks like crap, at first.
It’s supposed to look like this going into the pan. You aren’t doing it wrong if it does.
But then you cover it with cheese and it’s not so bad! I believe there is a life lesson there.
Bake in the oven for 20 minutes and here is what you will have:
- Jar of spaghetti sauce
- 1 C. cottage cheese
- 1 C. mozzarella cheese (I use as much as I have because CHEESE)
- Half of a box-ish of lasagna noodles (broken in half)
- Preheat your oven to 375.
- Boil your broken lasagna noodles.
- While you are boiling the noodles, pour the sauce into a saucepan and heat it up.
- I like to doctor up my pasta sauce with garlic, onion, garlic salt, oregano, and pepper.
- After the sauce is heated through, add the cottage cheese and mozzarella and remove from heat.
- Once the noodles are cooked and drained, add to the sauce mixture.
- Pour all into a 9×13 pan (greased).
- Top with more mozzarella if you have some left.
- Bake for 20 minutes.