“I received this recipe from a parish volunteer in North Augusta, South Carolina about 30 years ago. It is simple and tasty. I haven’t made it in years but recently tried it again. The pan size is important in keeping it together and not running. I hope you enjoy it.”
Course
Dinner
Cuisine
Italian
Skill level
Easy
Servings
8
Prep time
10 minutes
Cook time
25 minutes
Ingredients
8 oz. package
wide, lasagna noodles
2 (8 oz.) cans
tomato sauce
2 cups
creamed cottage cheese or Ricotta
1/2 tsp.
dried basil
1 tsp.
salt
1/4 cup
finely diced, onion
1/2 lb.
American cheese, grated
1/2 cup
bread crumbs
1/4 cup
grated Parmesan or Romano cheese
Instructions
Cook noodles in boiling salted water; rinse and drain. Combine tomato sauce, cottage or Ricotta cheese, basil, salt, and onion; blend well. Arrange alternate layers of noodles, American cheese, and sauce in a 2 1/2 quart casserole dish. Top with grated Parmesan and bread crumbs (mixed). Bake at 350 degrees for 25 minutes or until hot.
Notes:
Made by Karen McEvoy who noted: “I didn’t have the right size pan so it came out a little soupy, but the flavor was good and it was easy to make.”
