I have been asked to post my lasagna recipe, although I will tell you that this will only be the actual construction of the lasagna. I make my lasagna with whatever sauce I happen to have made. This latest version uses a fresh sauce with ground turkey, red and yellow peppers, and yellow squash. I of course used some fresh tomatoes and some of the fresh basil I have been maintaining over the winter, but that is a different recipe.
Lasagna with Yellow Lentil Noodles
4 cups Spaghetti sauce (I used turkey vegetable sauce)
24 oz low-fat cottage cheese
2 cups shredded Italian blend cheese
1 1/2 cups shredded parmesan
2 eggs
1 pkg Simply Nature Yellow Lentil Lasagna Sheets (from Aldi)
Filling: Mix Cottage cheese, eggs and 1/2 cup shredded parmesan until will mixed. Set aside.
To construct the lasagna, spray a baking dish (I used a half pan banquet pan, or you could use a 9 x 13 x 2 baking pan). Spread 1 1/2 cups sauce in the bottom of the baking pan. Place one layer of lasagna sheets over the sauce. Spread 1/2 of the cheese mixture over the noodles. Sprinkle with 1/3 of the Italian cheese blend and a handful of the parmesan. Spread 1/3 of remaining sauce over cheese. Repeat layers ending with a layer of noodles. Spread the remaining sauce over the noodles and sprinkle with the remaining cheeses. Cover and bake 30 minutes covered. Remove the foil and bake 25 minutes longer uncovered. Allow to sit for 10 minutes before serving.
To be honest, I do not know why I don't make lasagna more often. As you can see, it is very simple and you no longer have to cook the noodles before putting it all together.
