Lasagna (Quickie Style)

I love lasagna, but I rarely have enough time to make it the way most recipes call for it to be made.  I invented my own recipe, "quickie style," that still tastes delicious, but supports my full time working mother of 2 toddlers lifestyle.  Basically, no measuring is required.  The noodles and sauce take about 20 minutes to whip together (but keep in mind, little to no measuring required!)  Add 5 minutes to assemble and then 45 minutes to bake.  Of course, it's even better the next day.  I have found it's an easy one to do in the evening the day before, then rewarm it for dinner the next night.  DE-LISH!  And did I mention easy?



















Make your lasagna as you usually may, however make your own sauce (it's quick and easy!) and replace traditional noodles with this recipe:

Ingrediants:
1 container cottage cheese
1-2 cup/s mozzarella cheese, shredded
3 cups cheddar cheese, shredded  (You can also use more mozzarella cheese, like I did in the picture)
6 eggs
1 can tomato sauce
spices such as oregano, basil, garlic, etc
1 lb ground beef


Noodles:
Mix 3 cups shredded cheddar cheese with  the 6 eggs in a bowl and spread thinly on a jelly roll pan/pans.  Bake in oven for 20-30 minutes, or until golden brown...don't under bake though. Remove from heat and set aside to cool. Once cooled, use a pizza cutter to form lasagna "noodles."

While your "noodles" are baking, make the sauce:
Brown ground beef in a sauce pan.  Drain fat.  Add the tomato sauce, sweetener, and spices and simmer.
While the sauce is simmering, shred the cheese.

To prepare lasagna:
1.  Spread a thin layer of sauce on the lasagna pan
2.  Spread 1 layer of "noodles" on top of the sauce
3.  Layer more sauce on top of noodles
4.  Spread a thin layer of cottage cheese on top of sauce
5.  Add mozzarella cheese on top of cottage cheese
6.  Repeat layering 3 more times, then top with remaining sauce and remaining 1/2 cup cheese. Bake, uncovered, until browned, 45 to 55 minutes at 350*.