Lasagne recipe by Shawn Byrd

Here is my recipe for homemade lasagne. I hope you like it.

Ingredients (for a square pan):

(6) Lasagne noodles (each becomes 1-1/2x the pan length)

(24) ounces sauce *see end of article

(12) ounces cottage cheese, small curd

(16) ounces mozzarella cheese, lowfat

Basil and Oregano

Shawn Byrd Lasagne ingredients

Take note that the ingredients (except for the noodles) are give-and-take. I just do this by eye. It fits in the pan well, but if you make it too tall, it simmers over the edge and takes extra time to cook.

First, boil your noodles. Make them al dente. This way they help absorb some of the liquid that is generated during cooking the prepared lasagne. There are oven-ready noodles, but not sure how those would turn out. Depending on the wetness of the sauce, they could be good.

Second, mash the cottage cheese with a small fork (or whatever you want), to give it a creamy consistency. It will actually look a lot like ricotta. Add basil and oregano. It doesn’t show well in the picture above, but probably use a couple teaspoonfuls of each.

Now, spread a little sauce on the bottom of the pan, like below. No need to spray it.

Shawn Byrd Lasagne

Next, lay down some noodles for your first layer.

Shawn Byrd Lasagne noodles

Then, put a bit of the cottage cheese mixture on the noodles.

Shawn Byrd Lasagne cottage cheese

Next, lather some sauce on top.

Shawn Byrd Lasagne sauce

After that, sprinkle some cheese. It will melt down, so you don’t worry too much about the height. If you like the look of cheese for the top (so that it would be completely covered, brown & melty), just go somewhat light during the first 2 layers.

Shawn Byrd Lasagne cheese layer

Ok, so do this above step for a total of 3 layers. The top cheese should look nice; cover the sauce at the corners if you can. The edges make the whole thing look finished, once cooked.

Shawn Byrd Lasagne top cheese

Lastly, tent it with foil (so the cheese doesn’t stick to the top). Spray the foil if you like.

Shawn Byrd Lasagne foiled

Bake at 350 degrees for about an hour. Remove the foil, and hit it for another 10 minutes or so. You can CAREFULLY use the top broiler on low if you so choose. Please don’t burn the cheese! That’s almost a sin!

And, this is what it looks like: OOPS! I ate it, so I don’t have a picture. It was good, trust me. I’ve tried twice to get a cooked picture, but I always forget :)

*The sauce is homemade, a bit thicker than the watery store stuff. And more flavorful.I could put the recipe up, but I don’t know, it’s awfully good…

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