Foley Lasagna

Again, a Foley classic. And again, something we’re writing here on our blog so our kids that will be soon heading off to the ‘real world’ have a place to find the recipes they grew up on. This is very simple, and it’s great.

Obviously, you cooked the classic Foley Spaghetti sauce. So you’ve got a lot of sauce left over.

If you haven’t, look below for our Spag Sauce. Like this recipe, it’s a simple recipe based off years of experience.

Pre-heat your oven to 350°

Ingredients

Sauce. See Foley Spaghetti Sauce

Lasagna noodles

1 Large container of small curd cottge cheese

16 oz pack of shredded motzarella cheee

A pile of fresh grated parmesan cheese

Directions

Cook the noodles. For us, we cook 12 regular noodles and 9 rice noodles. Put a 9″x 12″ pan and a 9″x 9″ pan on the table. We divide it because one of our crew can’t eat wheat. Figure the rest out for yourself.

Coat the pans  with a thin layer of sauce.

Lay down 3 of the noodles. In a 9×12, you’ll lay down 3 runs full length. In shorter pans, you need to break it up.

Top those with 1/3 of the cottage cheese, spread it around.

Sprinkle some parm on top.

Sprinkle some motz on top

Cover with Sauce.

Another layer of noodles

More cottage cheese

Again with the parm

Again with the motz

Spoon on more sauce

One Layer of noodles

Just Sauce

Then Parm and Motz to top it off

Toss into the oven (currently at 350°) and it should be bubbling in about 30-40 minutes.

Let set for 10 minutes and serve.

We cook it in a glass 9″x 12″ pyrex dish that has a top. After cooking and cooling, we put the top on and then eat it for the next few days for lunch.

ALSO…and this is important.

You can cook your spaghetti sauce AND prep lasagna on the same day. Or the next day. For example this Wednesday we had spaghetti for dinner, on Friday we made the lasagna in their containers, we went sailing and cooked steaks through the weekend, and then tossed the lasagna (in a cool oven) into the oven  and had a great, home-cooked meal.

Don’t put cold lasagna into a hot oven.

When the zag is cool, we put it into the oven at 200° for half an hour, then we bring it up to 350° for half an hour.

Important thing is having our glass cooking dish matched with the top. You could, I guess, just use plastic-wrap.

Great home-cooked meal, almost no effort.