This is one of my go to recipes whenever I have a larger group of people over, or I need something I can make ahead and re heat later. It seems too simple to taste as good as it does, and I guarantee you, even the biggest of meat eaters won’t realize or care that there isn’t meat in it. This lasagna can be a great weeknight dinner (with plenty of leftovers for lunch) or even a great dinner party main dish. I adapted this recipe from a Cooking Light recipe (it didn’t have enough cheese in it for me). The original recipe can be found here. Serve with a green salad and garlic bread.
9 no boil lasagna noodles
6 ounces reduced fat cottage cheese
6 ounces 1/3-less-fat cream cheese, softened
6 ounces part-skim ricotta cheese
1/2 cup grated fresh Parmesan cheese
4 tablespoons minced fresh chives
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (26-ounce) jar pasta sauce, divided
2 cups shredded part-skim mozzarella cheese
1. Preheat oven to 350°
2. Combine the cottage cheese, cream cheese, and ricotta cheese in a large bowl; stir to blend well. Stir in Parmesan and next 8 ingredients (through eggs)
3. Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray
4. Arrange 3 noodles over pasta sauce; top with half of cheese mixture and one third of remaining pasta sauce
5. Repeat layers once, ending with noodles. Spread remaining pasta sauce over noodles.
6. Bake at 350° for 20 minutes. Sprinkle with mozzarella; bake an additional 20 minutes or until cheese is melted
7. Remove from oven; let stand 10 minutes before serving.