Relish in the comforting flavours of this classic vegetarian lasagna dish like the one Mom used to make.
- Prep: 20 minutes
- Cooking: 50 minutes
- Total: 1 hour 10 minutes
- 2 tbsp (30 ml) Canadian butter
- 12 lasagne noodles
- 2 cups (500 ml) Canadian cottage cheese
- 1 egg, beaten
- 1 tsp (5 ml) dried Italian seasoning
- ½ tsp (2 ml) salt
- ¼ tsp (1 ml) black pepper
- 2 ½ cups (625 ml) your favourite jarred pasta sauce
- 1/2 cup (125 ml) grated Canadian Parmesan cheese
- 3 cups (750 ml) shredded Canadian mozzarella cheese
- 2 tbsp (30 ml) chopped fresh basil
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Preheat oven to 375°F (190°C). Grease bottom of deep 13 x 9-inch (33 x 22 cm) baking dish with butter.
Cook lasagna according to package directions. Drain.
Meanwhile, in medium bowl, stir together cottage cheese, egg, Italian seasoning, salt and pepper.
Spread ½ cup (125 ml) pasta sauce in bottom of prepared baking dish. Arrange 3 lasagna noodles on top, then layer on ½ cup (125 ml) pasta sauce, one-quarter of the cottage cheese mixture, one-quarter of the Parmesan and one-quarter of the mozzarella. Repeat layers 3 more times. Cover with foil.
Bake for 30 minutes. Remove foil and bake for 10 to 15 minutes or until cheese is slightly golden.
Let rest for 15 minutes before cutting and serving. Garnish with basil.
Look for 100% Canadian lasagne-style cottage cheese in your grocer for the perfect texture (regular cottage cheese works great as well).
Add ½ cup (125 ml) squeezed-dry, wilted spinach to cottage cheese mixture for an extra serving of veggies and more flavour.
Garnish with additional Parmesan cheese before serving if desired.
This recipe freezes really well. After Step 5, let lasagna come to room temperature, then store in airtight container in freezer for up to 3 months. Cook from frozen in 375°F (190°C) oven for 1 to 1 ½ hours.