5 cheese lasagna with pink sauce

 8 oz low fat cottage cheese

16 oz low moisture ricotta cheese

4 oz feta cheese (I used roasted pepper feta cheese spread from Thrive Market)

4 oz softened cream cheese

8 oz finely shredded cheese of your choice

1/2 TBS each: salt, pepper, dried parsley, dried rosemary, dried thyme, Italian season

Mix until cheese and seasonings are well combined then taste for and add any additional spices or seasonings desired.

12-16 oz lasagna noodles prepared to al dente with 1 TBS salt in water and 1 TBS olive oil. Remove from heat but do not dump out of pot.

Preheat oven to 400 degrees (F)

Remove noodles from one by one from pot with tongs gently to not break them. Lay each noodle side by side and flat on a cookie sheet. Do NOT stack the noodles.

In a 9 x 11 casserole or baking dish, ladle a thin layer of sauce 

Spread 1 TBS of cheese sauce down each noodle one by one then tightly roll each noodle up so it looks like a snail. 


5-6 cups pink sauce

** thawed and drained frozen spinach, 1 lb browned and drained ground meat if desired.**

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