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Kniepkamp Family Lasagna Recipe

By:  Josh and Amy Kniepkamp

1 Jar of your choice red sauce
1 Jar of your choice white sauce
Your choice of meat or meat substitute (Last time I used Turkey Breakfast Sausage)
Season to taste with:
Italian seasoning
Garlic powder
Parsley crushed and dried or fresh
2 cups Shredded Mozzarella
2 cups of cottage cheese
1 cup Parmesan cheese
2 Tbsp parsley, to blend with cheese and some for dusting on top of lasagna
1 egg (If you don’t eat eggs there are vegan substitutes listed online.)(The egg is used to solidify the cheese mixture to make the lasagna more sturdy and less runny or juicy; it is for aesthetics mostly and does not hugely affect the flavor.)
Box of non-boil lasagna noodles

1.  Cook meat or ready meat substitute if you are using one.
2.  Add both jars of sauce to meat or meat substitute.  Mix until orange in color and add seasoning to taste.
3.  Mix in a separate bowl the cottage cheese, mozzarella,  Parmesan, and egg – (or egg substitute if desired)
4.  Spray dish with olive oil to avoid lasagna sticking to pan.  Place small amount of sauce in bottom of glass 9x11” dish to where it coats the bottom in a thin layer.  Lay first layers of noodles down, add sauce mixture, then spread cheese mixture.  Repeat with another layer of noodles and so on.  Use remaining sauce to top the lasagna and grab a few handfuls of mozzarella cheese to spread out evenly over top.  I usually sprinkle a bit of parsley over the cheese for color.
5.  Bake at 375 degrees for 60 minutes with top loosely covered with aluminum foil.  Remove foil and bake an additional 15 minutes to brown top slightly and cook off some extra fluid.
6.  Cool for 10 minutes at room temperature so it retains its form when cut and is a more comfortable temperature to eat.

*Sprinkle with Parmesan if desired.  Serving suggestion:  Salad and garlic bread.*
*I have not experimented with egg substitutes myself, so I don't know how well that will work*


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