Revamped Lasagna Recipe!

12 lasagna noodles (enough to make 4 layers with three noodles across)

2 cups of cottage cheese

2 cups of ricotta cheese

1 tablespoon of Italian Seasoning

2-3 large pinches of minced onion

2-3 large pinches of garlic chips

3 pinches of parsley flakes

2 small spoons of crushed red pepper flakes or cayenne pepper

Rinaldi's Three Cheese Sauce or Original (add as needed)

1/4 lb of ground chicken or ground beef

1 small package of Mozzarella Cheese

1 cup of Grated Parmesan Cheese

Preheat oven at 375.

Fill a Soup/Stock Pot about halfway with water and bring to a hard boil. Then place Lasagna noodles into the pot (Add a little olive oil to help the noodles from sticking to each other).

In a large bowl, combine your cottage cheese, ricotta, 1/2 of your mozzarella and all your spices spices. Stir so that everything is evenly distributed throughout the mix. Add a small portion of the Rinaldi's (about 1/8-1/4 of a cup worth) to the cheese mixture and stir. Set aside.

While noodles are boiling, spray cooking spray onto a frying pan and place meat inside to start browning and breaking off into smaller chunks (so it can be spread out throughout the dish). Feel free to add additional spices (black pepper, garlic powder, chili powder, etc.). The meat doesn’t have to be completely brown because it’ll cook more in the oven. Remove from heat and set aside.

Once noodles are done, drain with a colander. Spray with cooking spray an 8x12 glassware pan.Using a spoon spread a thin layer of Rinaldi’s sauce in the bottom of the pan. Put three noodles in the bottom of the pan (long ways). Take a small amount of your cheese mixture and spread it along each noodle (doesn’t have to be even. The cheese mix is hard to work with so do the best you can. Add a small amount of sauce then cover with three more noodles. Press gently down onto the noodles. Add a thin layer of sauce. Then add your meat. Continue alternating the layers until you have three noodles left for the top.

For topping your lasagna, cover with leftover sauce and if there's more meat leftover use that then coat with leftover mozzarella. Shake some parmesan cheese on top as well. Wrap dish with aluminum foil and bake in the oven for about 35-45 minutes. 

*Goes great with a Romaine Salad Mixture! For dessert I recommend something of the chocolate variety!*

                           **This dish also freezes beautifully if you have a lot of leftovers**