Lasagna

Basic lasagna:
In a bowl, stir together the cottage cheese or ricotta (or both), parmesean cheese, mozzarella, and the egg.

Preheat oven to 350°.

Put enough sauce in the bottom of the pan to cover.

Lay in 3 noodles, top lightly with more sauce, then sprinkle with mozzarella cheese. (This is where you would also add any other toppings you want like meat, peppers, or mushrooms).

Lay on 3 more noodles, spread evenly with half the cottage cheese mixture. Repeat.

End with a layer of noodles. Cover the top and sides of the noodles generously with sauce.

Cover the pan with foil and bake for 1 hour.
Poke noodles with a knife to see if they are soft, if not, bake another 10 minutes and check again. Add more sauce to the top if the noodles are not completely covered still.

Remove foil, top with mozzarella, and bake 10 minutes.
After removing from the oven, let sit 10 minutes before cutting.

With roasted tomatoes:
Slice 4 large tomatoes. Lay the slices out on a lightly oiled, foil lined sheet.
Sprinkle with salt and basil. Cook at 400° for 10 minutes.

Put sauce and the first layer of noodles in the pan. Spread more sauce on thinly. Sprinkle with cheese, lay on the tomato slices, sprinkle with more cheese.

Lay on 3 more noodles and spread on half the cottage cheese. Repeat.

End with a layer of noodles and cover generously with sauce. Cover and bake as above.

With eggplant:
Eggplant Lasagna

With spinach:
Mix the spinach, and feta if using, into your usual cottage cheese mixture. Construct and bake as above, using white sauce instead of red.

Chicken Florentine:
Poach your chicken breasts- Poached Chicken or Turkey, then shred.

Mix the spinach with your cottage cheese and other cheeses.

Put white sauce in the bottom then lay in 3 noodles. Spread on more white sauce, sprinkle with cheese.

Lay on 3 more noodles. Top with 1/3 of the cheese mixture and half the chicken, then a sprinkle of cheese. Repeat.

Lay in 3 more noodles, then the rest of your cheese mixture.

Finish with noodles. Top with a generous amount of white sauce, cover and bake as above.

Top with your cheeses and bake a final 10 minutes.

Red and white:
Put red sauce in the bottom of your pan and lay in 3 noodles. Spread on white sauce and sprinkle with mozzarella.

Lay in 3 more noodles. Top with cottage cheese mixture. Repeat.

Add another layer of noodles, top with red sauce and a sprinkle of mozzarella.

Finish with the last 3 noodles and white sauce.

Cover and bake as usual.

With zucchini:
Zucchini Lasagna

With Bolognese:
Bolognese and Lasagna Bolognese

Freeze and reheat:
Prepare your lasagna and double wrap with foil or use a foil lid to cover. Freeze.

Heat in a 350 degree oven for 1 hour. Uncover, check to make sure there is still enough sauce on top, poke to check doneness with a knife, and recover. Rotate and bake another 45 minutes-1 hour.

Uncover and check doneness again. Top lasagna with cheese, and bake another 10 minutes. Let sit 10 minutes before cutting.

Eggplant, zucchini, and roasted tomato are all better fresh because freezing and cooking will cause excess water to be released. If you choose to freeze them, you will need to use paper towel to wick excess moisture away as you serve the pieces.