This is the first lasagna I’ve ever made! And it’s highly non-traditional. It’s also highly drippy. Most importantly, it’s really delicious. And now I can advise you on how to tackle this multi-layer beast of a thing.
I would first advise you to have on hand:
– a ton of spinach, chopped (and some arugula, if you want)
– handfuls of sliced mushrooms
– a cup-ish of cottage cheese
– a couple cups of tomato sauce
Preheat your oven to 375 degrees.
Get a pot of water boiling, and cook 4 or 5 sheets of lasagna for about 3 minutes. Meanwhile, thinly cover the bottom of a baking pan (I actually used a loaf pan!) with some tomato sauce.
Wilt the spinach in a pan, and drain all liquid before tossing it into the cottage cheese. (I know, weird. But don’t run away just yet.) Throw the mushrooms and most of the tomato sauce into the mix, as well.
Once your lasagna has cooked, drain it and place one layer in the pan. (My pan was wonkily-shaped for lasagna, so I tore the sheets and did my own pseudo-puzzle work.) Spread a thick layer of the cottage cheese mixture! Keep layering in this fashion until resources diminish/you’re at the top of your pan.
Finish with a thin layer of tomato sauce, bread crumbs/parmesan cheese, and maybe some pepper. Cover pan with foil to bake in oven for 20-30 minutes.
When it’s done, let it rest for a bit? Until you can’t wait to eat it, at which point you serve it with dried red pepper flakes, which makes a phenomenal difference.
Yours will hopefully be less drippy, if you make sure to drain your wilted spinach, and remove excess liquid from your cottage cheese.
This is a great version of lasagna for people who aren’t fans of melty cheese, but might otherwise really like lasagna! The cottage cheese tastes great with the cooked spinach. You’ll be surprised.
(I used/loosely referenced this New York Times’ recipe.)