My new pan arrived a couple of weeks ago. My very firs piece of Le Creuset. I have always wanted one of those pieces since Ree (aka The Pioneer Woman) showed them on her blog.
CSN stores gave me an opportunity to review a piece from their Cookware.com store (my favorite store by the way), and I had *just enough* to get this neat dish and pay for shipping.
It arrived and my heart sank because it was broken in five places. I called CSN and they immediately took care of the problem! In two days I had another one to replace the broken one–free of charge! CSN stores ROCK y’all!
Anyway, I got my new piece of cookware in and decided it was high time for some of my all time favorite lasagna. Its the kind that will make you cry and sing hallelujah all at the same time (it’s really good–I promise)!
1 box of lasagna noodles (use the no cook noodles to speed up prep)
1 jar of Ragu Parmesean and Romano Spaghetti sauce
1 (14.5 ounce) can of diced tomatoes
1 lb of hamburger meat, cooked and drained
1 tub of cottage cheese
1/2 cup of parmesean cheese
2 (8-ounce) blocks of mozzarella cheese, shredded
Preheat oven to 350 degrees.
Combine spaghetti sauce, hamburger meat, and diced tomatoes together in a bowl. Set aside
Combine cottage cheese, egg, and parmesean cheese in another bowl and set aside.
If you purchased noodles that need to be boiled, do so now, otherwise, open your box of no cook noodles and set them aside.
Layer your lasagna in this fashion:
On the bottom of the dish, spray with non stick cooking spray.
Spread a thin layer of the tomato and meat mixture on the bottom of the pan.
Place a layer of noodles covering the whole bottom.
*Spread another layer of tomato and meat mixture on this layer.
Spread some of the cottage cheese mixture on top of that layer.
Sprinkle with some of the mozzarella cheese.
Repeat layers from * until you begin to run out of room.
Save enough meat mixture to place all over the whole top of the last layer of noodles.
Take the remainder of the mozzarella cheese and cover the entire top of the lasagna.
Cook in the oven for about an hour to an hour and a half. If your cheese begins to brown to early, cover with aluminum foil until done baking.
Allow to rest for about 10 minutes before serving.