CAJUN CHICKEN PASTA

CAJUN CHICKEN PASTA yields 2-3 servings

4 ounces linguine pasta
2 boneless, skinless chicken breast steaks
2+ teaspoons Cajun seasoning (SLAP YO MOMMA) (+/- according to your heat level)
2-4 tablespoons butter
1 clove garlic, minced

1 LARGE red bell pepper, half sliced thin and half small chopped
+/- 2 cups chopped broccoli florets

4 fresh mushrooms, sliced
2-3 green onions, minced
1 ½ cups heavy cream
¼ teaspoon dried basil (FRESH is better, but not necessary)
1/3 cup FRESH chopped Italian parsley
FRESH ground sea salt and black pepper
Juice of a SMALL lemon
2 tablespoons grated Parmesan cheese

  • Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.

 Toss pasta with 1 tablespoon butter. Set aside.
  • Season chicken with FRESH ground sea salt and black pepper.
  • Coat chicken with Cajun seasoning.


  • In a large skillet over medium heat, melt butter.
  • Saute chicken 3-4 minutes per side until cooked through. Set chicken aside to rest.
  • Add bell pepper, garlic,  sliced mushrooms and green onions; cooking for 2 to 3 minutes.
  • Slice chicken into bite sized strips.
  • Add heavy cream, basil, FRESH ground sea salt and black pepper blending well.


  • Fold in chicken pieces and lemon juice and adjust seasonings to taste.
  • In a large bowl, toss linguini with sauce.
  • Sprinkle with grated Parmesan cheese.

  • Serve with cornbread.

CALABRIAN CHILE TOMATO SAUCE

Every now and then we like to spice up a red sauce and just eat plain pasta with it. No veggies. No proteins. Just a good handmade pasta and full bodied spicy sauce! YUMMY! 😀

CALABRIAN CHILE TOMATO SAUCE
1 tablespoon avocado oil
2 tablespoons tomato paste
2 cloves garlic, minced
1 shallot, FINELY diced
2 cups grape tomatoes, halved
1 1/2 teaspoons Calabrian chile paste
1/4 cup water
FRESH ground sea salt and black pepper
2 tablespoons Marscarpone cheese
1/4 cup Parmesan cheese
Prepared pasta of choice, reserving 1/2 cup of pasta water

  • Heat oil in skillet over medium heat.
  • Add garlic and shallots, sauteing 2 minutes until softened.
  • Add tomato paste and chile, stirring to blend well for 2 minutes.
  • Add tomatoes and water.
  • Season to taste with FRESH ground sea salt and black pepper and cook 2-3 minutes until liquid is reduced by half.
  • Fold in prepared pasta and add as much of the pasta water as necessary to reach your desired consistency.
  • Turn off heat and add Marscarpone cheese, blending well.
  • Adjust seasoning to taste.
  • Top with grated Parmesan cheese.

CALABRIAN CHILE CHICKEN PASTA

CALABRIAN CHILE CHICKEN PASTA adapted from Blue Apron

Avocado oil
2 Boneless, Skinless Chicken Breasts
1 shallot, small diced
2 tablespoons Mascarpone cheese
1/2 pound Bucatini Pasta, prepared per package directions reserving 1 cup pasta water
1 ounce Castelvetrano Olives, diced (optional-hubby loves, I don’t)
1 lemon, juiced
1 1/2 teaspoons Calabrian Chile paste
1 zucchini, halved and sliced (optional-hubby hates)
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning
3 tablespoons WONDRA flour
FRESH ground sea salt and black pepper

  • Heat avocado oil in a large nonstick pan over medium high heat.
  • Add the sliced zucchini (if using) in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Cook 1-2 minutes more, stirring frequently until softened. Transfer to a plate.
  • Wipe out the pan and add 1-2 tablespoons more avocado oil and heat over medium high heat.
  • Pat the chicken dry.
  • In a large ziplock bag add wonder flour, Italian seasoning and FRESH ground sea salt and black pepper. Shake to mix.
  • Add chicken breasts and shake to coat. Shake off excess dredging.
  • Add the seasoned chicken to the hot oil, cooking 4-5 minutes per side, or until browned and cooked through.
  • Leave any browned bits in the pan, transfer chicken to a cutting board.
  • When cool enough to handle, slice crosswise.
  • In the same pan, heat a drizzle of avocado oil on medium-high until hot.
  • Add the chopped shallot, chopped garlic, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.
  • Add the cooked pasta, lemon juice, Mascarpone cheese, browned zucchini (if using), chopped olives, and half the reserved pasta cooking water. Cook, stirring constantly, 1 to 2 minutes, or until the pasta is well coated. If necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated.
  • Turn off the heat.
  • Serve the finished pasta topped with the sliced chicken.
  • Garnish with the Parmesan cheese.
  • Enjoy!

NOTE: To make your own Italian seasoning use +/- equal parts of these dried seasonings, to taste: Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram.

 

SHRIMP SCAMPI PASTA

SHRIMP SCAMPI PASTA

Shrimp Scampi always sounds a bit decadent and eat out at a restaurant date night meal to me, but is a super easy to make at home.

The prep time is only 20 minutes followed by 20 minutes of cook time and VOILA’ dinner is ready. Light the candles and serve.

1/2 package (8 ounces) linguine pasta
1 + 1 tablespoons butter
1 + 1 tablespoons avocado oil
1 shallot, FINELY diced
1 cloves garlic, minced
1 pinch red pepper flakes (Optional)
1/2 pound shrimp, peeled and deveined
FRESH ground sea salt and black pepper, to taste
¼ cup dry white wine
1 small lemon, juiced
1/8 cup finely chopped fresh parsley leaves
1 teaspoon extra-virgin olive oil, or to taste

  • Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.


  • Melt 1 tablespoon butter with 1 tablespoon avocado oil in a large skillet over medium heat.
  • Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.
  • Season shrimp with kosher salt and black pepper; add to the skillet and cook JUST until pink, stirring occasionally, 2 to 3 minutes.
  • Remove shrimp from skillet and keep warm.


  • Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
  • Melt 1 tablespoon butter in skillet.
  • Stir in 1 tablespoon avocado oil into butter mixture, and bring to a simmer.
  • Toss linguine, shrimp, and parsley in the butter mixture until coated.
  • Season with salt and black pepper.
  • Drizzle with 1 teaspoon olive oil to serve.


BROKEN aka SKILLET aka C.O.R.N. LASAGNA

BROKEN aka SKILLET aka C.O.R.N. LASAGNA
12 ounces of your favorite pasta or tortellini or a combo of both
2 tablespoons avocado oil
1 pound lean ground beef
1-2 cups shredded rotisserie chicken pieces
1 tablespoon Italian seasoning
1 medium onion, diced
2 large carrots, FINELY diced
3 garlic cloves, FINELY minced
1 cup beef or chicken broth
2 cups marinara homemade sauce (jar sauce is good in a pinch)
FRESH ground sea salt and black pepper
1 teaspoon red pepper flakes
1/2 cup whole milk ricotta cheese
1 cup FRESH grated mozzarella cheese
1/4 cup FRESH grated QUALITY Parmesan cheese
12-15 basil leaves, chiffonaded

  • Prepare pasta and/or tortellini per package directions.
  • In a LARGE skillet or saute pan heat the oil to sizzling.
  • Add hamburger and brown to ALMOST done.
  • Add carrots and onions, continuing to saute until browned and carrots are soft. Drain off any excess fat as necessary.
  • Add garlic and saute a minute or two more.
  • Season with FRESH ground sea salt and black pepper to taste.
  • Add red pepper flakes.
  • Add broth, marinara sauce and chicken pieces. Simmer 10-15 minutes until the sauce slightly reduces to your desired consistency.
  • Fold in ricotta cheese, mozzarella, basil and pasta, heating through 2-3 minutes more.
  • Toss to combine.
  • Garnish with Parmesan cheese and some basil.

NOTE: This is the perfect dish to clean out your crisper drawer and/or pasta bins.

CHICKEN PASTA SALAD ~ FAITH and FOOD FRIDAY #6

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

Bless us, O Lord, and these Thy gifts which we are about to receive, from Thy bounty through Christ our Lord. Amen.

CHICKEN PASTA SALAD
2 cups dry rotini pasta
1/2 pound snap peas, trimmed and halved
1 cup grape tomatoes, halved
2 cups rotisserie chicken pieces
1 LARGE shallot, small diced
1/4 cup FRESH chopper parsley
4 ounces mozzarella cheese, diced or rough grated
1 small jar marinated artichoke hearts, diced (optional)
3 tablespoons tarragon rice vinegar (or flavor of choice)
Juice of 1 LARGE lemon
1/2 cup avocado oil
1/4 cup Italian dressing
1 tablespoon Dijon mustard
FRESH ground sea salt and black pepper, to taste

  • Cook pasta according to package directions.
  • Drain and rinse with cold water. Drain well.
  • Whisk together the oil, vinegar, lemon juice, Italian dressing, mustard (if using), salt and pepper until emulsified.
  • In a large mixing bowl toss cooled pasta, snap peas, shallots, Parsley, artichoke heart pieces and chicken pieces together.
  • Pour vinegar mixture over and toss again.
  • Fold in tomatoes and cheese, tossing to coat well.
  • Chill several hours before serving.

F3 FAITH & FOOD FRIDAY #3 ~ TEX MEX a.k.a. MEXICAN MANICOTTI ~ BEEF or CHICKEN

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

Some days are busy- we have lots of things to do, and we might not always take a break just to stop and talk to God. But most of us still find the time to eat even when we’re very busy. Taking time to pray before our meals gives us a great opportunity to connect with God. Next time you have a really busy day, enjoy a few minutes in prayer with God before your meal.

CHICKEN MEXICAN MANICOTTI
1 box Uncooked manicotti shells
2 cups shredded rotisserie chicken
1 1/2 cups salsa, divided
1 cup ricotta cheese
1/4 cup FRESH chopped parsley
1 bunch green onions, sliced thin
2 cloves garlic, minced
1/2-1 teaspoon Frank’s hot sauce, as desired
1/2 cup shredded Mexican cheese

  • Preheat oven to 400°.
  • Cook manicotti per package directions, al dente.
  • In a medium bowl combine the chicken pieces, 3/4 cup salsa, parsley, most of the green onions, garlic, hot sauce and ricotta cheese.
  • Spread half of the remaining salsa on the bottom of baking dish.
  • Gently fill manicotti shells with chicken mixture and layer on top of salsa in baking dish in a single layer.
  • Spread the remaining salsa on top of manicotti.
  • Cover and bake 40 minutes.
  • Uncover and sprinkle shredded Mexican cheese over top.
  • Bake 10 minutes more.
  • Garnish with remaining green onion and olives.
  • Serve with sour cream.

BEEF MEXICAN MANICOTTI
1 box Uncooked manicotti shells
2 cups browned ground beef
1 1/2 cups salsa, divided
1 cup ricotta cheese
1/4 cup FRESH chopped parsley
1 bunch green onions, sliced thin
2 cloves garlic, minced
1/2-1 teaspoon Frank’s hot sauce, as desired
1/2 cup shredded Mexican cheese

  • Preheat oven to 400°.
  • Cook manicotti per package directions, al dente.
  • In a medium bowl combine the chicken pieces, 3/4 cup salsa, parsley, most of the green onions, garlic, hot sauce and ricotta cheese.
  • Spread half of the remaining salsa on the bottom of baking dish.
  • Gently fill manicotti shells with chicken mixture and layer on top of salsa in baking dish in a single layer.
  • Spread the remaining salsa on top of manicotti.
  • Cover and bake 40 minutes.
  • Uncover and sprinkle Mexican cheese over top.
  • Bake 10 minutes more.
  • Garnish with remaining green onion and olives if desired.
  • Serve with sour cream.

FRENCH ONION MANICOTTI

This is the French onion soup you eat with a fork! Caramelizing the onions takes the longest, but is the savoriest part of this meal! Don’t try to rush this process or you’ll ruin that cheesy goodness that will give you your comfy, cozy meal for a cold winter’s night!

FRENCH ONION MANICOTTI serves 4-6 depending on appetite
4 sweet Vidalia onions, thinly sliced
4 tablespoons unsalted butter
FRESH ground sea salt and black pepper
1 teaspoon sugar
1 tablespoon FRESH chopped thyme
2-3 garlic cloves, minced
1 box manicotti shells
2 cups ricotta cheese
1 large egg
1 cup grated Gruyere cheese
¼ cup grated Parmesan cheese, plus more for topping
1 tablespoon WONDRA flour
1 ½ cups chicken stock
⅓ cup heavy cream
1 cup grated Mozzarella cheese, for topping
1 tablespoon butter
1/3 cup seasoned breadcrumbs, for topping
FRESH parsley or thyme for topping

  • Melt butter in a large cast iron (or oven safe) skillet over medium heat.
  • Add onions.
  • Sprinkle with FRESH ground sea salt, black pepper, sugar and thyme. Cook, stirring often, for 30 minutes until the onions caramelize, BUT watch them closely so they don’t burn! Turn down the heat as necessary.
  • Once caramelized, add garlic, sauteing 30 seconds more. Turn off the heat, but leave them in the pan.

  • While the onions are cooking, bring a pot of salted water to a boil and cook the manicotti shells 6 minutes to al dente’. Drain and carefully place them on a piece of foil coated in non stick spray to cool.

  • Preheat the oven to 400°.

  • In a large mixing bowl, stir together the ricotta cheese, egg, Gruyere cheese, Parmesan cheese and a pinch of salt, pepper and dried thyme.
  • Add half of the caramelized onions from the pan and stir them into the ricotta mixture to create your filling.
  • Fill each shell with the filling, stuffing it full, but not overflowing.

  • Turn the heat to medium-low under the remaining onions in the pan.
  • Stir in the flour and cook for 1 to 2 minutes.
  • Slowly stream in the stock while stirring, cooking for 2 to 3 minutes while the mixture thickens a bit. Stir in the cream.
  • Turn off the heat and place the shells in the french onion sauce.
  • Melt the butter and whisk in the breadcrumbs with a fork until evenly coated.
  • Top with the Mozzarella cheese followed by the breadcrumbs mixture.
  • Bake for 20-25 minutes, until golden and bubbly.
  • Serve immediately with a Parmesan and fresh herb garnish.

NOTE: I often add chopped sun dried tomatoes.

SPINACH ARTICHOKE RAVIOLI LASAGNA

SPINACH ARTICHOKE RAVIOLI LASAGNA  Yields 8 servings

This is a GREAT and super EASY shortcut lasagna that packs an extra punch of flavor!

3 tablespoons butter
2-3 cloves garlic, minced
3 tablespoons WONDRA flour
2 1/4 cups WHOLE milk
2 ounces cream cheese, softened
2 cups shredded mozzarella, divided
1/4 cup freshly grated Parmesan
1-14 ounce jar marinated artichoke hearts, drained (see notes) and chopped
2 cups frozen spinach, defrosted, drained WELL and chopped
Juice of 1 lemon
1/2 teaspoon red pepper flakes
2 pounds frozen cheese ravioli (see notes)
FRESH ground sea salt and black pepper
2 tablespoons freshly chopped parsley

  • Preheat oven to 375°.
  • Melt butter in a large skillet over medium heat.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk, whisking constantly.
  • Bring mixture to a simmer then stir in cream cheese, 2/3 cup mozzarella, and Parmesan.
  • Let simmer until the sauce thickens slightly, about 2 to 3 minutes.
  • Fold in artichoke hearts and spinach, then add lemon juice and red pepper flakes, if using, and season to taste with salt and pepper.
  • Remove from heat. 
  • Spread a thin layer of your prepared sauce onto the bottom of a 9″-x-13″ baking dish or lasagna pan.
  • Lay ravioli in a single layer in the bottom of the baking dish, then top with half the prepared sauce and a thin layer of cheese.
  • Repeat with remaining ravioli, most of the remaining sauce and another thin layer of cheese.
  • Top with remaining sauce and cheese.
  • Bake 30 minutes, until sauce is bubbling and ravioli are tender.
  • If you’d like the top to be more golden, broil on high for 1-2 minutes.
  • Garnish with parsley and serve.

NOTES:

  • I drain and save the oil marinade to use for future meals.
  • I usually prepare half again as much sauce because we like it saucy 😀
  • By having a choice on the ravioli, it can easily be vegetarian or protein packed with a meat 😀

STUFFED SHELLS

STUFFED SHELLS
24 JUMBO pasta shells
2 CUPS shredded Mozzarella cheese

BALSMELLA (Italian Bechamel)
4 tablespoons unsalted butter
1/4 cup WONDRA flour
2 1/4 cups WHOLE milk
1/2-1 teaspoon FRESH grated nutmeg
FRESH ground sea salt and tri-color pepper, to taste

  • Melt butter in sauce pan over medium heat.
  • Whisk in flour cooking 2 minutes until golden.
  • Whisk in milk and nutmeg, bringing to a simmer.
  • Reduce heat and cook, whisking periodically for 10 minutes until thick.
  • Season to taste with FRESH ground sea salt and tri-color pepper.

STUFFING
1/2 pound ground beef
1/2 pound ground pork
1 SMALL onion, diced
2 cloves garlic, minced
2 tablespoons avocado oil
FRESH ground sea salt and tri-color pepper
1/2-1 teaspoon red pepper flakes
1/4 cup QUALITY DRY sherry

  • Heat oil in skillet over medium-high heat.
  • Add onions, cooking 3-4 minutes until softened.
  • Add garlic, cooking until fragrant.
  • Add ground beef and pork, cooking until browned, breaking up meat pieces into fine.
  • Drain off excess grease.
  • Stir in sherry and cook 5-6 minutes until nearly evaporated.
  • Season to taste with salt, pepper and red pepper flakes.
  • Let cool completely.
  • Stir in Balsamella sauce.

TOMATO SAUCE
3 tablespoons avocado oil
1 small red onion, chopped
24 ounce can whole tomatoes
1 KNORR beef gel packet
3/4 cup moscato white wine
Juice from 1 lemon
5-6 cloves garlic, finely minced into a paste
3 tablespoons Classico sundried tomato pesto
1 teaspoon fresh ground Himalayan pink salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fresh ground red pepper
1 teaspoon sugar
2 tablespoons fresh chopped Italian flat leaf parsley
2 tablespoons fresh chopped basil

  • Heat avocado oil in a large saute’ pan over medium high heat.
  • Add onions and garlic sauteeing until tender.
  • Whisk together the beef gel, wine, pesto and juice from the tomatoes.
  • Add seasonings, blending well.
  • Add tomatoes and gently crush.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 2 hours.

ASSEMBLY

  • Spread 3 cups of tomato sauce in the bottom of a 3 quart baking dish.
  • Spoon meat mixture evenly into shells, arranging shells on top of red sauce in baking dish.
  • Cover with foil and bake 15-20 minutes.
  • Remove foil and sprinkle with Mozzarella cheese.
  • Bake another 15-20 minutes until cheese is bubbling and golden.
  • Let rest 5 minutes.
  • Garnish and serve with remaining tomato sauce.

NOTES:

  • I like to cook the shells the day before, chilling in the refrigerator over night so they are pliable and easy to work with the next day.
  • A potato masher helps to make a finely minced meat.
  • If you have any extra meat mixture I either sprinkle it over the shells or freeze to use later in a lasagna.

BAKED ZITI

Like Lasagna, but not all the hassle? Makes Broken Lasagna AKA Baked Ziti or ANY pasta for that matter – it’s all about the flavors 😀

BAKED ZITI Recipe Prep time: 10 minutes Cook time: 55 minutes Yield: Serves at least 8
1 pound ziti or pasta of your choice
Avocado oil
1/2 pound ground Italian sausage
1/2 pound ground beef or pork
1 large onion, chopped
3 garlic cloves, chopped
1 tablespoon FRESH basil, minced
1 tablespoon Garden Gourmet Italian seasoning
1/2 teaspoon red pepper flakes
32 ounces marinara (jar or your own homemade)
1/2 pound of grated Mozzarella cheese
1 heaping cup of ricotta cheese
1 cup FRESH grated Parmesan cheese

  • Heat a large pot of water to a hard boil.
  • Add a tablespoon of salt.
  • Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.
  • Drain the pasta well.
  • Toss with a little avocado oil so it doesn’t stick together.
  • Set aside.

 

  • Heat a tablespoon of avocado oil in a large sauté pan on medium-high heat.
  • When the oil is hot, add the sausage and ground beef or ground pork, breaking up any large chunks as it cooks. Brown well.
  • Season with FRESH ground salt and pepper.
  • Drain off any excessive grease, but leave a little for flavor.
  • Add onions and garlic, sautéing until the onions are translucent and beginning to brown, about 4-5 minutes.
  • Add the basil, Italian seasoning and red pepper flakes, stirring to combine and coat well.
  • Add the marinara sauce and stir well.
  • Bring to a simmer.

 

  • Preheat the oven to 350°.
  • Spread a thin layer of sauce in the bottom of a 9×13-inch casserole pan.
  • Add dollops of half the ricotta cheese.
  • Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
  • Pour the rest of the sauce over the pasta.
  • Add dollops of the remaining ricotta cheese over top.
  • Sprinkle the mozzarella and the Parmesan cheese on top.
  • Bake for 20 minutes until the top is lightly browned and the cheese melted.

NOTES:

  • I sometimes add small mini meatballs for fun 😀
  • You can substitute dried herbs if that is all you have on hand. Use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme to replace the Italian seasoning.

LASAGNA with MEATY SAUCE

LASAGNA with MEATY SAUCE serves 12
1-1/2 pounds ground beef
1 pound ground pork
1 small white onion, diced
3 cloves garlic, minced
2 – 14.5 ounce cans whole tomatoes
2 – 6 ounce cans tomato paste
2 + 2 tablespoons dried parsley
2 teaspoons garden gourmet Italian herbs
1 teaspoon garden gourmet basil
FRESH ground sea salt and black pepper, to taste
1 1/2 cups lowfat cottage cheese
1 1/2 cups low-fat ricotta cheese
2 LARGE eggs, beaten
1/2 cup FRESH grated Parmesan cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced or grated Mozzarella Cheese

1 – 10 ounce package lasagna noodles
salt
olive oil

  • Bring a large pot of water to a boil.
  • Preheat oven to 350°.

 

  • Over medium high heat, brown the ground beef and ground pork.
  • Add onion and garlic, cooking until meat is browned and onion is softened.
  • Drain off half the fat.
  • Add the tomatoes, tomato paste, 2 tablespoons parsley, Italian herbs and basil.
  • Season with salt and pepper, to taste.
  • Simmer 30-45 minutes.

 

  • In a medium bowl, mix cottage cheese, ricotta cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and a teaspoon salt.
  • Stir together well. Set aside.

 

  • Add a generous amount of salt and a drizzle of olive oil to the boiling water.
  • Cook lasagna until JUST “al dente” – DO NOT OVERCOOK!
  • Drain.

ASSEMBLY

  • Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
  • Spoon half the cottage cheese mixture over the noodles and spread evenly.
  • Cover cottage cheese and ricotta mixture with a layer of mozzarella cheese.
  • Spoon a little less than half the meat sauce mixture over the top.
  • Repeat, ending with meat sauce mixture.
  • Sprinkle top generously with extra Parmesan and a bit of the Mozzarella.
  • Bake 20-30 minutes until top is hot and bubbly.