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Ingredients
- 1 pound Penne, Rotini Or Bowtie Pasta
- 1 jar (24 Oz. Size) Spaghetti Sauce
- 16 ounces, weight Cottage Cheese
- 1/4 cups Grated Parmesan Cheese Plus Extra For Garnish If Desired
- 2 cups Shredded Mozzarella And Cheddar Cheese Mix
Method
- Cook noodles according to package directions then drain them and set them aside.
- Preheat oven to 350 F. Get a 2-quart casserole dish and lightly cover the bottom with spaghetti sauce.
- In a bowl, combine cottage cheese and Parmesan cheese.
- Then layer the ingredients into the casserole dish in the following order: 1/3 of noodles, 1/2 of cottage cheese mixture, 1/3 of sauce, 2/3 cup mozzarella and cheddar cheese mixture, 1/3 of noodles, 1/2 of cottage cheese mixture, 1/3 of sauce, 2/3 cup mozzarella and cheddar cheese mixture, and 1/3 of noodles.
- Finally, top with the remaining sauce (make sure all visible noodles have sauce on them to prevent them from getting hard).
- Sprinkle with remaining mozarella/cheddar mixture and some extra Parmesan if desired.
- Bake at 350 F for 45 minutes.
- Remove dish from the oven and let lasagna cool for 10-15 minutes before serving.
