Ingredients
 10 cups of your favorite tomato meat sauce (The Butcher's Wife's meat sauce recipe is linked below!)
 16 ruffled edge lasagna noodles, boiled to al dente (That means don't cook them all the way), drained and rinsed with cool water for easy handling
 1 lb cottage cheese
 16 oz shredded mozzarella cheese
 8 oz grated Romano cheese
 8 oz grated Parmesan cheese, divided
 1 tbsp fresh chopped basil OR 1 tsp dried basil
 1 egg
 1 tbsp finely minced garlic OR 1 half tsp garlic powder
 1 tsp black pepper

Other Important Tools

  1. Metal and deep 9x13 pan
  2. 1 cup measuring cup for scooping and spreading
  3. Rubber spatula for spreading

1

In a large bowl, mix together cottage cheese, egg, basil, 8 oz. Mozzarella, all the Romano, black pepper, and garlic. Stir all together until well and evenly combined. Set aside. Cottage cheese varies in liquid content. If your cottage cheese is loose, you may not need any additional liquid. If you use drier cottage cheese, like those of us in Michigan, add enough milk to make it spreadable with a rubber spatula.

2

Boil noodles in heavily salted water until less than done. For most pasta, this should take about six minutes. Test one. If it is soft but so undercooked that you would not like to eat it that way, it’s perfect. Drain and rinse with cold water to keep them from sticking together and easy handling.

3

Assemble your workstation – you should have sauce, noodles, your cheese filling, and the other 8 oz. of Mozzarella within reach of your 9x13 pan. Use a deep pan! You’ll need at least 3” but 4” deep is better. The Butcher’s Wife uses spray, but shhhhh!, don’t tell anyone!

4

Assemble your lasagna. Scoop two cups of meat sauce into the bottom of the pan. Use the back of your measuring cup to spread it evenly on the bottom. Add four lasagna noodles slightly overlapped on top of the sauce. Divide your cottage cheese mixture into two. Use half of that mixture on top of the noodles evenly distributed and spread as evenly as possible. Some lumps or bare spots are okay, but if it doesn’t spread add a splash of milk. Sprinkle 4 oz. of shredded mozzarella on top of cottage cheese. Lay on 4 more noodles, then 2 more cups of sauce. Repeat. Noodles, cottage cheese, mozzarella, noodles, sauce. Use your remaining meat sauce to top off. While it is widely adopted to add cheese to the top of your lasagna, just wait – you’ll add it later.

5

Line a cookie sheet with foil to catch drips – it’s going to boil over! Cover the lasagna tightly in foil. Place in a preheated 350* oven for one hour. After one hour, remove the foil and top with another 4 ounces of mozzarella and 4 ounces of parmesan. Return to the oven for 30 minutes.

6

Remove lasagna from oven. The top should be crusted and golden brown – aka, those crispy edges that you’re looking for. This is the most important part: you need to wait 20 minutes. 30 minutes if you can hold out for it. Your patience will be rewarded. Your lasagna needs time to set, otherwise you’ll be serving soup. All your hard work requires just a little more patience! A 9x13 lasagna should be cut into 12 evenly distributed pieces and with a serrated (AKA bread) knife.

7

Depending on your meat sauce, you may need to serve some marina over lasagna. If you use The Butcher’s Wife’s sauce recipe, it should be plenty saucy.

8

The Butcher’s Wife recommends a full bodied Napa Valley Cabernet Sauvignon to pair with this delicious recipe. Big flavor, big wine! Enjoy!

Don't forget the perfect lasagna sauce!

The Butcher's Wife's Meat Sauce 

Ingredients

Ingredients
 10 cups of your favorite tomato meat sauce (The Butcher's Wife's meat sauce recipe is linked below!)
 16 ruffled edge lasagna noodles, boiled to al dente (That means don't cook them all the way), drained and rinsed with cool water for easy handling
 1 lb cottage cheese
 16 oz shredded mozzarella cheese
 8 oz grated Romano cheese
 8 oz grated Parmesan cheese, divided
 1 tbsp fresh chopped basil OR 1 tsp dried basil
 1 egg
 1 tbsp finely minced garlic OR 1 half tsp garlic powder
 1 tsp black pepper

Directions

1

In a large bowl, mix together cottage cheese, egg, basil, 8 oz. Mozzarella, all the Romano, black pepper, and garlic. Stir all together until well and evenly combined. Set aside. Cottage cheese varies in liquid content. If your cottage cheese is loose, you may not need any additional liquid. If you use drier cottage cheese, like those of us in Michigan, add enough milk to make it spreadable with a rubber spatula.

2

Boil noodles in heavily salted water until less than done. For most pasta, this should take about six minutes. Test one. If it is soft but so undercooked that you would not like to eat it that way, it’s perfect. Drain and rinse with cold water to keep them from sticking together and easy handling.

3

Assemble your workstation – you should have sauce, noodles, your cheese filling, and the other 8 oz. of Mozzarella within reach of your 9x13 pan. Use a deep pan! You’ll need at least 3” but 4” deep is better. The Butcher’s Wife uses spray, but shhhhh!, don’t tell anyone!

4

Assemble your lasagna. Scoop two cups of meat sauce into the bottom of the pan. Use the back of your measuring cup to spread it evenly on the bottom. Add four lasagna noodles slightly overlapped on top of the sauce. Divide your cottage cheese mixture into two. Use half of that mixture on top of the noodles evenly distributed and spread as evenly as possible. Some lumps or bare spots are okay, but if it doesn’t spread add a splash of milk. Sprinkle 4 oz. of shredded mozzarella on top of cottage cheese. Lay on 4 more noodles, then 2 more cups of sauce. Repeat. Noodles, cottage cheese, mozzarella, noodles, sauce. Use your remaining meat sauce to top off. While it is widely adopted to add cheese to the top of your lasagna, just wait – you’ll add it later.

5

Line a cookie sheet with foil to catch drips – it’s going to boil over! Cover the lasagna tightly in foil. Place in a preheated 350* oven for one hour. After one hour, remove the foil and top with another 4 ounces of mozzarella and 4 ounces of parmesan. Return to the oven for 30 minutes.

6

Remove lasagna from oven. The top should be crusted and golden brown – aka, those crispy edges that you’re looking for. This is the most important part: you need to wait 20 minutes. 30 minutes if you can hold out for it. Your patience will be rewarded. Your lasagna needs time to set, otherwise you’ll be serving soup. All your hard work requires just a little more patience! A 9x13 lasagna should be cut into 12 evenly distributed pieces and with a serrated (AKA bread) knife.

7

Depending on your meat sauce, you may need to serve some marina over lasagna. If you use The Butcher’s Wife’s sauce recipe, it should be plenty saucy.

8

The Butcher’s Wife recommends a full bodied Napa Valley Cabernet Sauvignon to pair with this delicious recipe. Big flavor, big wine! Enjoy!

The Butcher’s Wife’s Lasagna Bolognese