It’s the week before Thanksgiving and we are totally prepared food-wise for this to occur. However, what do you do in the days leading up? If you are anything like me it is basically a period of fasting in the days before Thanksgiving. Mostly because I have no room in the fridge for anything other than holiday designated foods, and also my brain is fried from making sure all of my groceries have been bought in time. I have no room left in my head to be coming up with meals leading up to the day. So instead of letting the family suffer we were thinking bulk meals! Lasagna is one of those foods that is a hit and will feed the crowd for more than one night which takes a bit of the pressure off to come up with dinners. Jump to Recipe
I was so happy when I was making this dish today because all I could think about was being a kid again. As a kid Lasagna was actually one of my most dreaded meals. I HATED it. If you have picky eaters I recommend altering the spinach and cottage cheese layer, I remember those layers seeming more like death to an eight year old me. Maybe you could do a layer of parmesan and co jack in this layer to appease the picky eaters. Now as an adult I love Lasagna because my palate is more refined…or I’m just less dramatic or something! I was so tempted to call my sister and ask if she remembers us sitting at the counter for what felt like hours! We didn’t want the lasagna but we knew we weren’t getting anything else if we didn’t eat it. Talk about harsh parenting, amiright? In all reality I just laugh thinking back on picking through the lasagna with sad faces, resigned to our fate. 
- 1 pound Italian sausage of choice
- 1/2 large onion diced
- 8 ounces sliced mushrooms
- 2 15 oz cans Tomato sauce
- 1 tsp seasoned salt
- 1 1/2 tsp dried crushed basil
- 2 tsp dried oregano
- 3 tsp minced garlic
- 1/2 cup water
- 32 ounces cottage cheese
- 1 egg
- 1 bag spinach
- 1 cup parmesan cheese
- 2 1/2 cups shredded co jack cheese
- 2 1/2 cups shredded mozzarella cheese
- 9 lasagna noodles cooked al dente
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Brown chicken and onion together. Drain fat if necessary in large deep skillet
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In same pan add alfredo sauce, mushrooms, water, garlic, season salt, basil, and oregano
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Bring to simmer. Simmer for 20 minutes.
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In large bowl combine cottage cheese, parmesean cheese, egg.
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Add 1/2 the spinach, mix well and second half mix well.
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In 9 x 13 pan (glass preferred) but any will work, layer:
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Spread 3/4 cup sauce
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Lay three lasagna noodles
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Sprinkle one Cup cojack cheese and one cup mozzerella cheese
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Lay three lasagna noodles
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Spread half of remaining sauce
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Spread cottage cheese spinach mixture
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Sprinkle one cup cojack cheese, one cup mozzarella
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Lay three lasagna noodles
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Spread remaining sauce
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Bake 350 45 minutes
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sprinkle remaining cheese on top
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Bake an additional 15 minutes or until bubbly and cheese is melted and golden brown
I love to forget to start the noodles cooking. I recommend putting them on once you have the sausage and the onions started in their skillet. It is a good time where your focus isn’t drawn to other things and you won’t end up with your sauce finished and the noodles still in their box in the pantry. (If you’re wondering no that hasn’t happened to me…)
One great thing to remember when you’re making lasagna is that if you aren’t careful you will destroy your oven. Lasagna, especially this recipe will make a very full pan especially if you don’t own a lasagna pan. I always put a cookie sheet of some kind on the wrack underneath the lasagna pan that will catch any dripping and keep you from the awful task of cleaning an oven.
Good luck this week/weekend stay sane, and remember good friends share good food!
-Pot of Gold
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