3 Cheese 3 Pasta Lasagna by Maggie

makes 3-  9×13 pans
3 pkg (12-16 oz) pasta, cooked (ziti, farfalle, penne or rotini)
4 c. (3 lb) cottage cheese – I use the big 3lb tub from Costco
6 c. (8 oz) shredded mozzarella cheese
3 c. grated Parmesan cheese (I like to mix the grated and shredded parmesan from Costco)
2-4 eggs (adding the extra eggs makes the texture thicker and richer… I do 2 eggs to keep it lower fat per serving)
3 Tbsp. chopped fresh parsley (I use dried)
3 tsp dried oregano leaves
1 1/2 tsp salt
1 tsp ground black pepper
9 c. spaghetti sauce
For freezer meals:
Cook pasta according to package directions. Meanwhile, in a large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper. Then add pasta to the mix. Stir just enough to mix evenly.
Spray 3- 9×13 pans with PAM then put a thin layer of spaghetti sauce on bottom of pan.  Now evenly divide up pasta mixture amoung all 3 pans.  Spread evenly throughout the pan. Cover each pan with a layer of sauce.  Cover with foil (shiny side facing in). On top of duller foil side write:
“3 Cheese 3 Pasta Lasagna.  Thaw. Bake covered at 350 for 35 minutes. Optional: top with mozzarella the last 5 minutes of baking. Serve with garlic bread or rolls.”

TO MAKE THIS DISH THE 3 PASTA LASAGNA… INSTEAD OF DOING ONE TYPE OF PASTA… I BOUGHT A BAG OF EACH OF THE PENNE (TUBE), FARFALLE (BOWTIE), AND ROTINI (SPIRAL) AND MIXED THEM TOGETHER TO GIVE SOME DIFFERENT TEXTURES.  MY KIDS LOVE THE SURPRISE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top