Both John and I grew up with moms who made great lasagna and we’ve tried over the years to emulate those recipes, which were pretty similar. We recently decided to make lasagna and discovered I had accidentally purchased no-boil lasagna noodles and had to learn how to use them. I decided to loosely follow the recipe on the back with my own variations based on our usual lasagna recipe.
What came out was beyond amazing. The first time we made it, we just made enough for an 8×8 pan. We used an 18 ounce jar of Mario Batali pizza sauce (yes, pizza not pasta). It was rich and decadent! The second time we tried our other favorite sauce, Classico traditional tomato and basil. It was not as rich, but it was still delicious. We used two, 24 ounce jars and it made a 13×9 pan. Both brands are lower in sugar and filled with flavor compared to the cheaper brands.
The ingredient that surprised me was the egg. Lots of egg. I’ve always added grated cheese in the cottage cheese to thicken it, but never thought to use egg. I now use more than what is recommended and it’s great! I was going to write it all down then realized it would be perfect for my blog. I didn’t decide this until later so I didn’t take pictures during the production process like I normally do.
This recipe is for the 13×9 size pan. Basically cut it all in half if you want to make an 8×8 pan.