10-minute lasagna

Yield: 8 Servings

Measure Ingredient
1 \N Box lasagna noodles
1 can (large) tomato sauce
2 cartons Cottage cheese
\N \N American cheese to taste
2 cups Water
\N 2 layers of lasagna noodles
\N 1 layer of lasagna noodles

From: jewish-food

Date: Wednesday, June 26, 1996 10:35AM I feel it is my personal responsibility to let everyone in the world know about my 10-minute lasagna. It requires no boiling of noodles and you can cook it in a fleishig oven because the pan is tightly sealed ( at least according to my understanding). In an aluminum lasagna tin, layer as follows: sauce

cottage cheese


American cheese


rest of lasagna noodles


Pour 2 cups of water over the whole thing. Courage! It will look terrible.

Put a sheet of tin foil over it and tightly seal it. Bake in a 425 degree oven for about 1 hour. Let it rest before cutting it so it will not fall apart.

That's it. You may make any additions you wish. I have added vegetables and different seasonings according to my mood and what I find in the pantry, but it is very acceptable to children plain.

JEWISH-FOOD digest 223

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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