Okay, now I’ll just preface this recipe by saying that I’m not Italian, and this most likely is NOT a completely traditional lasagna recipe. But it’s my mom’s lasagna recipe, and it’s amazing.
Lasagna is probably my favourite pasta dish of all time. I have ordered it at a number of Italian restaurants, but I’m always disappointed. This recipe is just better, or maybe it’s just the version I like since I grew up with it? Possibly. I think probably because this version uses cottage cheese instead of ricotta, and I’m not a giant fan of ricotta in lasagna. Like I said, not Italian!
This does take some time to make, but all of the steps are easy, and it can be made up a day or two ahead of time and baked when you’re ready to eat it. It also freezes well, and I usually double this recipe when I’m making it and freeze one, since the amount of time and effort to make two is virtually the same as making one.
A great trick for freezing that I recently started doing is lining the pan with aluminum foil before layering the lasagna in it. Then once it’s frozen you can pull out the frozen lasagna by the tin foil overhang to leave in the freezer until you’re ready to eat it, and you have your pan back to use in the meantime. Just remember to take the foil off and put it back in the pan before defrosting and baking it!
Hope you enjoy this as much as we do! Or does everyone else out there only like ricotta cheese in their lasagna?!