Menu Plan Monday: Lasagna Recipe

Last week the menu actually went pretty well. But I'm thinking I need to re-think and plan meals that are really easy to put together and yet still healthy since we really have to push to get our house done and it's really hard for me to be up there for a few hours and then come down to make dinner. Plus both girls have crazy soccer schedules this week. So I will probably be browsing many of your menus and other websites for quick yet healthy meals. I will probably do a few make ahead meals that I just need to pop in the oven when I get home from the property or wherever. And a few crockpot meals as well. I admit I have not sat down and made a menu plan for the week. I do know I'm making chicken soup tomorrow for a friend who had his appendix out so I'll just double it and make some for us too. I have leftover chicken tenders from yesterday so I think we'll use those for a chicken salad for late lunch early dinner since today is a busy day. After that....who knows. For the above reason.....Sorry! I did want to share a lasagna recipe I made yesterday. It is one of our favorites and if you are one or someone in your family is one who doesn't care for ricotta cheese (which I can't understand...I could eat the stuff out of the container) this one is for you. I am simply going to give you the filling recipe. You can use homemade spaghetti sauce or store bought. I usually mix the sauce with some ground meat. This filling will make enough for a 9 x 13 pan. I did use a slightly larger pan and it was fine, just thinner.
Yummy Lasagna Filling
2 (8oz pkgs.) cream cheese
4 eggs
2 c. cottage cheese (small curd)
1/2 c. sour cream
1/4 c. Parmesan cheese
garlic powder to taste
Combine all these ingredients in a large bowl and mix with a mixer. (I can't stand seeing the curds from the cottage cheese in lasagna.) So mix until it is creamy. Taste to see if the flavor is how you like it. Add more Parmesan cheese or garlic for more flavor.
In a 9 x 13 pan place some spaghetti sauce. Place a layer of noodles, then filling mixture and some mozzarella cheese. Add another layer of noodles, filling mixture and mozzarella cheese. Add a final layer of noodles and top with remaining sauce. Bake at 350 for approximately 30-45 minutes or until heated through. Add more cheese and melt.
That's it! It is yummy, creamy and pretty simple.
With Joy UNquenchable,


  1. I'm with you - I could eat ricotta straight out of the container, too! Cooking is a huge challenge in a camping trailer. Let's see - about 6 inches of counter space and an oven that burns the bottom of almost everything :)
    Thanks for sharing recipes - I look forward to having a real kitchen sometime again and will kow where to look!
    Have a great day!

  2. Thanks for the recipe! I've been looking for a good lasagna and I'm already looking forward to trying this one!

    Yes, isn't ricotta the best? Sometimes I add raisins and eat it as a dessert...yum!

    I hope you have a great week! I've enjoyed looking around your blog, thanks again!

  3. Thanks for the great recipe Kirstin!

  4. Some weeks just call for quick and easy, don't they? I love quick and easy! And add me to the list of ricotta-out-of-the-container-eaters. YUM! Looks like a great alternative recipe there, but I can't imagine lasagna without ricotta!

    Hope your week goes smoothly! And by the way, I tagged you!


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