For when you're feeling lazy and don't want to spend the time to make a whole lasagna... or in my case, on a weeknight when you have Beet Greens to use because they didn't can quite the way you'd hoped. Make lasagna casserole!
1 pound Ground Sausage
32 oz jar of Marinara (I used my home canned)
16oz jar of Diced Tomatoes (again, with the home canned)
6.5 oz jar of Mushroom Ends and Pieces
16oz container of Cottage Cheese
15oz container of Ricotta Cheese
3 cups Shredded Cheese (flavor or your choice), divided
Salt & Pepper to taste
Garlic Powder to taste
2 16oz cans Spinach (very well drained)
6 cups (or 1 pound) of Lasagna Casserole Pasta
Preheat oven to 350°.
Bring a large pot of salted water to boil.
Cook pasta according to package directions and set aside.
In a large frying pan, brown sausage, over medium high heat.
Add marinara, diced tomatoes and mushrooms.
Simmer till heated.
Combine cottage cheese, ricotta cheese, 1 cup of shredded cheese, eggs, salt, pepper and garlic powder.
Mix cooked pasta into white cheese mixture.
Spray a large casserole dish with cooking spray.
Layer half the red sauce, then half the white sauce, then greens, then 1/2 the shredded cheese.
Bake at 350° for 30 minutes or until casserole is heated through.
Serve with side salad and garlic bread.
You read all the way to the bottom... so you get to see the oops! So, this is what happens when you underestimate the amount of casserole you're about to make...
You pour it into a bigger dish! And you know what? This is totally okay, cause you're human!