Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 28 oz canned crushed tomatoes
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 15 oz cottage cheese, drained
  • 1 large egg
  • 1 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup fresh spinach, chopped (optional)
  • 12 lasagna noodles, uncooked
  • 1 cup additional shredded mozzarella cheese for topping
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Sauté the diced onion until translucent.
  2. Add the minced garlic and cook until fragrant. Stir in crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 20 minutes, stirring occasionally.
  3. In a mixing bowl, combine cottage cheese, egg, Parmesan cheese, spinach (if using), salt, and pepper. Mix until well blended.
  4. Preheat the oven to 375°F (190°C).
  5. Spread a thin layer of sauce on the bottom of the baking dish. Layer 4 noodles over the sauce.
  6. Spread half of the cottage cheese filling over the noodles. Add a layer of sauce on top of the filling, followed by a sprinkling of mozzarella cheese.
  7. Repeat the layering process, beginning with noodles, then filling, sauce, and mozzarella cheese. Finish with a final layer of noodles, remaining sauce, and top with shredded mozzarella.
  8. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
  9. Let the lasagna cool for at least 10 minutes before slicing. Garnish with fresh basil leaves if desired.