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.
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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