FANTASTIC DAY-AHEAD LASAGNA
Bake the day ahead, until bubbly but not browned, and refrigerate.
It will cut firmly the next day, and the flavor will also be better
You won't have to make it on the day of your dinner event
1 Pound box of Lasagna Noodles
I medium Onion, minced
3 large cloves garlic, minced
3 T olive oil
1 pound Italian Sausage, or Ground Beef (or mixed)
45 oz jar (or 2 pounds of homemade) Marinara Sauce
24 oz, cottage cheese
1t. Salt and 1/2t. Pepper
5 to 8 oz. real parmesan cheese
24 oz. bag of shredded Mozzarella Cheese (You may not use all.)
Preheat oven to 375 Degrees
Boil Lasagna Noodles until al dente (almost done).
Cook Minced Onion in Skillet with a couple of Tablespoons of Olive Oil, just until translucent.
Add Minced Garlic just until aromatic. DO NOT brown.
Add one Half pound Sausage & one Half pound lean Ground Beef and brown.
(You may prefer all sausage or all ground beef.)
Add 24 oz of Marinara Sauce, to the skillet,
(Spread approximately 1/2 cup sauce in the bottom of a sprayed 13X9 casserole.)
Mix 24oz. Cottage Cheese with 1 scrambled egg and 2 T. Italian Seasoning, Salt & Pepper.
START LAYERING :D
1. (First Layer ~ approx. 5) Lasagna Noodles ~ overlapping, over half of each, lengthwise
2. (HALF of the) Meat Sauce
3. (HALF of the) Cottage Cheese Mixture
4. (Half of the) Real Parmesan Cheese
5. (Approximately 1/3 of bag) Mozzarella cheese to visibly cover everything; pat down with hands for next layer).
Top with a third layer of overlapping noodles .
Spread with enough Marinara Sauce to cover the noodles.
Cover with aluminum foil.
Remove aluminum foil, and spread a generous amount of shredded mozzarella cheese to cover all sauce.
Sprinkle with Italian Seasoning.
Place foil back onto casserole & back 10".
Take out of over.
Then refrigerate for next day.
To Heat/Bake again until brown and bubbly:
Bring to room temperature and oven to 375 degrees.
Cover with foil, bake 20", cut into center and check.
You could also bake in individual casseroles.