Your Wednesday will thank you for this one. If you are like us and still in a winter wonder land or if you are like me and spring doesn’t have enough hours in the day you need some comfort in your life. This lasagna is so good I take out a piece to warm up in the microwave while I am eating cold forkfuls out of the pan. It’s that good, like delicious even cold. This is a perfect way to win this week because it is super easy, which means you can get other tasks done while its cooking and it is creamy and savory and totally comfort in a pan tasty as well!
I was never a fan of “red sauce” when I was a kid. By red sauce I mean I really didn’t care for marinara, which ruled out really liking pizza or pasta, basically I was that left out kid at most birthdays who hated Kool-aid and pizza, so what I’m saying is I was REALLY popular… Anyways this whole not liking red sauce made me a huge fanatic of alfredo sauce and the ways in which you could sub out, and by that I mean remove, marinara from the equation. Now don’t get me wrong, these days there is hardly a food I don’t like, except I hate avocados, see still popular here… but I still love the good ol’ swap when it comes to these types of dishes. 
Fun tips about the recipe. For our tradition recipe for lasagna we cooked the noodles before we added them to the layering process. This time because I was being a distracted cook, basically I was trying to pick out a good serial killer documentary, I ended up TOTALLY forgetting that step, which leads me to be able to say with perfect certainty. Your lasagna will still turn out amazing even if you put uncooked noodles in it. Also I totally meant to add zucchini to this recipe, so on that note feel free to add extra veggies to the mix. I suggest broccoli, zucchini, and maybe even something like red peppers. You go crazy with it and tell me how it turned out and what you added or removed to make it just right for you.
A extra special great lasagna
- 1 Chicken Breast
- 1/2 large onion diced
- 8 ounces sliced mushrooms
- 2 15 oz cans alfredo sauce
- 1 tsp seasoned salt (to taste)
- 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. Keep in mind that if your alfredo sauce is more or less salty you might want to adjust amounts.
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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
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