As you all know, my boyfriend and I don’t eat any of the same foods. It’d be a source of contention, but usually I just ignore his desires because he has the palate of a young child. During my recent break from school, I had an extremely ambitious day in which I decided to make lasagna. This was a few days after I tried to make pad thai and failed miserably because I didn’t use a recipe. I also burned a batch of granola in the same week. Things are going just great in my kitchen.
Anyway, before reverting to ordering take out for a week straight, I made this lasagna and it was lovely. I was originally planning on making the whole thing with various hidden vegetables, but then my boyfriend came home early and asked me what the fuck I was putting in his food. So I had to go back to the store to get more ingredients to make half of the lasagna with only spinach and cheese. God, he’s spoiled.
A few notes about the recipe: I do my tomato sauce on the side when I make lasagna because I can’t seem to wrap my head around how much sauce to use if I put it in the lasagna with everything else. And you’ll see that my pictures have shredded carrots in them. Don’t put carrots in your lasagna, it’s a stupid idea and you’ll be disappointed. It may even be one of the factors that leads to you getting pressured into admitting that your boyfriend’s half of the lasagna turned out better than yours (I also put too much nutmeg in my half, which is why you should measure your spices).
16 oz lasagna noodles
15 oz container cottage cheese (or ricotta)
2 cups shredded mozzarella
½ cup shredded parmesan
2 cups spinach
1-2 cups other veggies, shredded if you don’t want your boyfriend to know what vegetables you ended up using. I recommend zucchini, mushrooms, and broccoli
About ½-1 tsp herbs de Provence
¼ tsp ground nutmeg
Salt and pepper to taste
For the tomato sauce:
1 can pureed tomato sauce
Olive oil, some herbs de Provence, garlic powder, oregano, salt and pepper
Preheat oven to 425°
Boil noodles per package. Keep them al dente otherwise they’ll be too soggy.
Mix the cottage cheese with an egg, all the spices, and all of the veggies.
Put down a layer of noodles, then spread a layer of cottage cheese/veggie mixture, then sprinkle a thin layer of mozzarella. Repeat until all ingredients are gone, and then top with noodles. You’ll want to reserve a little shredded mozzarella for the top.
Bake for about 45 minutes until the insides are looking bubbly and done. Cover with foil about 30 minutes in once the cheese on top is looking perfectly browned and delicious.
While the lasagna is baking, make the tomato sauce. Saute the spices in olive oil briefly and then add in the pureed tomatoes. Keep at a low simmer until the lasagna is ready.