“I based this off of Kathy’s Jumbo Stuffed Shells. It is one of our family’s favorites, especially of my son Tom.” – Calla Ferre
“I’ve heard people say that lasagne is too hard to make. Not so! It’s quick to layer these ingredients, pop it in the oven and do those odds and ends around the house that you need to get done. The most common problem I’ve heard in making lasagne comes from people putting the dried lasagne noodles directly into the pan. Cook them first! Or buy no-bake noodles, but make sure you know which type you have. And make sure you get all the water out of the thawed spinach. Serve it with some garlic bread and a nice salad (try the Italian Bread Salad) for a fabulous Italian meal. Then try Pietro’s Tiramisu for an authentic end to the evening.” – April Ferre
- 2 Pounds (4 Cups) Cottage Cheese, Low Fat
- 2 10-Ounce Package Frozen Spinach Cooked & Squeezed Dry In Towel
- 1/4 Cup Parmesan Cheese
- 1 Cup Onion Chopped
- 4 Eggs Lightly Beaten
- 1/4 Cup Flour
- 1 24-Ounce Jar Marinara Sauce (Prego)
- Cheddar Cheese & Jack Cheese Grated
- Lasagne Noodles Cooked & Drained
- Combine first 6 ingredients. (This step can be done the night before, and excess water drained.)
- Spread enough marinara sauce to cover bottom of 9×13-inch pan. Place layer of noodles to cover bottom of pan. Cover with half of cottage cheese mixture. Add some grated cheese. Now another layer of noodles, the rest of the cottage cheese mixture, more noodles. Top with some marinara sauce, and complete by adding good amount of cheese.
- Bake at 350 degrees until cooked through and golden brown on top. Let rest 10 to 15 minutes.
2005 Original Recipe – Calla Ferre