What could be more welcome than a large, steaming pan of cheese and noodles in a lovely, bubbly sauce?
Yeh. Trick question – obviously two pans would be way more welcome.
But…
do you really need to buy that box of ‘No Boil’ noodles?
Well, no, actually, and here’s why…
Your regular package of lasagna noodles will work a treat, without boiling, as long as you follow this simple method.
And, while we’re at it, let us toss together a batch of my mom’s lasagna, made with Swiss and Cottage cheese, and so very tasty!
INGREDIENTS
•Lasagna noodles
•Spaghetti sauce, with or without meat
•Sliced Swiss cheese
•Small curd cottage cheese
•Aluminum foil
Heat your oven to 350º and cover the bottom of a baking pan (I used a 2-1/2 quart pan, but a 13×9 works a treat, just make sure you have enough noodles and sauce and cheeses) with your sauce, then arrange a layer of uncooked noodles on top.
Cover the noodles with another layer of sauce, spread Cottage cheese over to cover the sauce, then top with a layer of sliced Swiss cheese.
Cover the Swiss cheese with another layer of sauce, and then top that with another layer of noodles.
Note 1: my mom would make this in a deep, family sized 13×9 pan, and would usually do three layers, with cottage cheese on the bottom and second layer. My smaller pan works perfectly for us, with six more than generous servings of two layers.
Note 2: I used my Doctored Pasta Sauce with meat for the bottom and middle layer, then poured a jar of roasted garlic sauce over the top.
Cover the noodles with more pasta sauce, then cover the pan tightly with aluminum foil and bake for 90 minutes.
Remove the foil and arrange Swiss cheese slices over the top of the pan.
Return to the oven, uncovered, for 30 to 45 minutes more, until the cheese is melted and the whole pan is nicely bubbly.
Remove from the oven and let rest for 15 minutes before serving.
Perfect noodles without boiling, and wicked fine lasagna – though it is even better the next day, so mebbe think about making that second pan anyway.