This issue we have a lovely meatless recipe that is suitable for serving at a holiday meal.
From the kitchen of Melissa Pappas
1 8oz package of lasagna noodles (regular or wheat)
1 jar pasta sauce
1 container low fat cottage cheese (12 oz)
2 cups of shredded mozzarella cheese
Garlic, basil, oregano, pepper (season to your taste)
Optional (spinach, broccoli, carrots, etc.)
Cook the lasagna noodles in boiling water until al dente (10-12 minutes).
Drain and set aside.
In a small bowl mix cottage cheese with the garlic and other spices.
If you are adding spinach, it should be mixed in now.
Place a tablespoonful of the pasta sauce in the bottom of a 9×12 pan.
Spread it with the spoon. Lay three noodles lengthwise in the pan.
Spread with half the cottage cheese mixture, half the mozzarella, and half the sauce.
Layer three more noodles and repeat the cheese and sauce.
Place the remaining three noodles on top and cover them with the remaining sauce.
If the lasagna seems dry on top add a can of tomato sauce.
Sprinkle with mozzarella and Parmesan.
Cover with aluminum foil. Bake at 350 for 45-60 minutes.
If you want the top to get browned remove the foil for the last 15 minutes or so of baking.
Let cool for 5-10 minutes then serve and enjoy.