I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!



Wednesday, January 28, 2026

Double Batch Red Pepper Cottage Cheese Lasagna

Lasagna can be made ahead and is also freezer friendly. So make up this double batch and have one for supper. Pop the other one in the freezer for an easy, busy day meal. 

Ingredients:
2 1/3 cups cottage cheese
1 egg
4 cups shredded mozzarella, divided
1 tsp dry basil
salt and pepper to taste
1 1/2 cups parmesan, divided
pinch of nutmeg
1/2 tsp lemon juice
500 ml jar (about 2 cups) roasted red peppers, drained (Or homemade. Check out the recipe link at the bottom of this page)
5-6 cups marinara or meat sauce, plus more to serve
1 cup parmesan 

Combine the cottage cheese, egg, 2 cups mozzarella, oregano, basil, garlic, salt, pepper, 1/2 cup parmesan, nutmeg and lemon juice. If you don't care for the texture of cottage cheese mash it with a potato masher first. Cook the lasagna noodle then drain and rinse with cold water. You'll need 2 large pots or cook in batches. When ready to assemble oil two 9 X 13" baking dishes and spread 1/2 cup sauce in the bottom of each. Next add 4 noodles, slightly overlapping the edges. Spread 1/4 of the cottage cheese mixture on each, then spoon on 1/2 cup of sauce. Again 4 noodles, 1/4 of the cottage cheese and 1/2 cup sauce. Now add a layer of roasted red peppers, then noodles, sauce and top it all off with 1 cup shredded mozzarella and 1/2 cup parmesan on each. Cover with foil and bake at 375°F for 45 minutes. Remove foil and return to oven for 10 minutes. Let stand 10 minutes before slicing. For leftovers bring to room temperature then cover and put in a 350°F oven for 30-40 minutes. The internal temperature should be 165°F. If cooking from frozen, defrost in fridge overnight. Heat extra sauce and serve on the plate with the lasagna. Makes 18 servings.

Recipe for homemade Roasted Sweet Peppers:

https://www.hotandcoldrunningmom.ca/2014/09/roasted-sweet-peppers.html 

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