Easy Lasagna
Ingredients:
1.5 32oz tubs of cottage cheese
1 family size package shredded mozzarella cheese
1 small package shredded parmesan cheese
1 box oven ready lasagna
2lbs ground burger (chicken, turkey or beef work well)
2 jars spaghetti sauce
1 package pepperoni slices
2 small cans sliced olives
2 small cans sliced mushrooms
Salt, pepper, garlic powder, and onion powder
Directions:
Brown your burger, add salt, pepper, garlic powder, onion powder and any other spices you wish. Drain excess grease. Dump into a big bowl.
Next, add your cottage cheese and spaghetti sauce to the bowl.
Chopped your pepperoni slices into quarters, separate the pieces, dump into the cottage cheese mixture.
Drain your sliced olives and add to the bowl.
Chop your mushrooms up into small pieces, add to the bowl.
Mix the contents of the bowl well. The bowl might look like a scene from a horror movie, but trust me, it’s sooo good!
Preheat oven to 350 degrees Fahrenheit. Grab a lasagna pan or casserole dish. Place a generous layer of the meat mixture in the bottom of your chosen pan, then a layer of mozzarella cheese, then noodles. Repeat meat, cheese, noodle layering until you fill the pan. The very top layer of noodles, finish with a bit of the meat mixture, then Parmesan and mozzarella. Bake uncovered at 350 for 20-30 minutes, or until the mixture is bubbly and the cheese on top is a nice golden brown. Enjoy!
A few notes:
** gluten free rice lasagna noodles work well in this. Corn or quinoa based GF noodles tend to get too soft and mushy.
** if you use chicken or turkey burger, add a bit more sauce to the mixture, the white meat tends to soak up some of the moisture and the lasagna can dry out a bit.
** my favorite spaghetti sauce to add to this is Ragu Simply roasted garlic.
** you can skip the garlic and onion powders or you can sub out fresh minced garlic and onion. Sauté until translucent while cooking the burger.
** I have made this into a vegetarian dish, subbing spinach, bell peppers, onions, tomatoes and zucchini for the meat.
