This lasagna is made with cottage cheese, a surprise (and somewhat controversial) ingredient.
But for Ivy Odom, it’s a family favorite.
So when Christmas Eve rolls around, we know exactly what is going to be on our tableMemeres lasagna.
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In her thick French Canadian-in-Connecticut accent, she would say the layers out loud as she assembled them.
In search of the truth, we called my Great-Aunt Bobbie (Memeres daughter).
Regardless of who was to blame, Aunt Bobbie claimed our cheese choice wasnt authentic.
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Since that experiment, weve always made our night-before-Christmas dish the way we like it.
I think she would be proud of that.
The Best Cottage Cheese For Lasagna
Southern Livingeditors tried seven differentcottage cheese brandsto find the best.
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Its less tangy, melts perfectly, and is a great price-conscious alternative to name brands, she says.
can)
1(28-oz.
)container whole-milk small-curd cottage cheese
18(3/4-oz.
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)low-moisture part-skim mozzarella slices
1/2cupfreshly grated Parmesan cheese(about 2 oz.)
Stir in garlic until fragrant, about 1 minute.
Cook, stirring often, until tomato paste starts to caramelize, about 3 minutes.
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Stir in crushed tomatoes, Italian seasoning, salt, sugar, and black pepper.
Bring to a boil; reduce heat to medium-low, and simmer 20 minutes.
Stir in Worcestershire sauce; remove from heat.
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Cook noodles and assemble lasagna:
Preheat oven to 350F.
Cook noodles according to package directions in heavily salted water.
Spoon 1/2 cup meat sauce in an even layer in the bottom of a 13- x 9-inch baking dish.
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Repeat layers 2 more times, topping the last layer of mozzarella with Parmesan.
Cover with foil lightly greased with cooking spray.
Bake lasagna:
Bake in preheated oven until bubbling around the edges, about 30 minutes.
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Uncover and bake until cheese is browned in some spots, 25 to 30 minutes more.
Remove from oven, and let sit 10 minutes before slicing and serving.
Top with basil leaves, if desired.
