Classic 4 Cheese Lasagna

. Posted in Passover-Friendly Recipes.

Serves 8

12-16 regular lasagna noodles, boiled to al dente according to package directions
About 4 cups of marinara sauce
16 oz. cottage cheese
16 oz. ricotta cheese
8 oz. mozzarella cheese, grated
1/2 cup grated parmesan cheese
1 egg, beaten
2 tbsp. dried Italian seasoning blend
2 tsp. finely minced garlic

Preheat your oven to 350.

Stir together cottage cheese, ricotta, just over half of the mozzarella and all of the parmesan cheese with egg, basil and garlic in a bowl. Save the rest of the mozzarella for the top of your lasagna. Combine1/4 cup of your marinara sauce and a bit of water into the bottom of a 9x13" pan. Place a single layer of noodles on top of the watered down sauce. Top with nearly half of your cheese mixture. Add another layer of noodles and top this one with a decent amount of sauce. Layer on more noodles, top with almost all of the remaining cheese mixture, saving about 1/2 a cup. Layer on the last layer of noodles, top with sauce. Dot the top with the remaining cheese mixture and remaining mozzarella.

Watered down sauce, noodles, cheese, noodles, sauce, noodles, cheese, noodles, sauce and cheese. Or use whatever layering pattern makes you happy. I use the watered down sauce on the bottom to keep the first layer of noodles from sticking to the pan.

Bake the lasagna in the oven at 350 for 25-30 minutes. Remove pan from the oven and let it stand for about five minutes before cutting into it. Enjoy!