This is one of those meals that make you plan ahead but it's a good thing. It can also sit in your fridge a couple of days until you're ready to bake it. And, let me say...since I started using dry noodles, I've never looked back. Why would I cook them and make extra work for myself???
However, this isn't the lasagna I usually make. I bought cottage cheese instead of ricotta, silly me thought that ricotta would be in the row that it stated and I didn't look closely. But I made it work and it was pretty tasty.
We're also going to pretend that this is a 13x9 pan because it will be easier for me to tell you amounts. If you want to get crazy and try this smaller 8x8 pan yourself, it's probably a little over 2/3 of the recipe for ingredient purposes.
Bet you're wondering why I didn't make a 13x9?? It's because I used left over sauce, and didn't have enough for the larger pan. See, left overs are a good thing.
What you'll need:
or you can use your favorite jar sauce
Box of Lasagna Noodles
Large container of Cottage Cheese ~ I used low fat/small curd
1/2 C shredded Parmesan~please use fresh or if you use the can, don't tell me;)
3 C shredded Mozzarella
Sauce first, use about 1 1/4 C