Because no single way of eating works for everybody.
Every now and then, nothing but lasagna will do. Hot, cheesy, saucy, non-authentic-Italian, North-American-Style lasagna, one million calories per serving. I don’t know why. It’s just How It Is.
I’ve made lasagna with wheat noodles; then, when I discovered I couldn’t eat wheat, I used rice noodles. And they do the job… but sometimes I balk at the idea of consuming that much heat-stressed grain product. Sometimes, grains make me want to curl up in a ball and be comatose for a long time after dinner is through.
What to do?
Get some tubers! Potatoes work beautifully in this application, they’re full of vitamin C – and you don’t have any noodles to pre-cook. That in itself is wonderful.
3 – 4 large potatoes, thinly sliced
1 pound ground beef, browned
2 to 3 cups spaghetti sauce (home-made, or a store-bought brand with a minimum of preservatives and added Weird Stuff)
2 cups cottage cheese
1/2 to 1 pound mozzarella cheese, shredded
1. Spread a layer of spaghetti sauce in the bottom of a rectangular baking dish or lasagna pan.
2. Layer remaining ingredients in this order: potato slices (as for scalloped potatoes), sauce, cottage cheese, ground beef, mozzarella cheese) for as many layers as the dish will accommodate.
3. Cover dish loosely with tinfoil. Bake at 350°F for at least one hour. Test for done-ness with knife. When potatoes seem almost ready and sauce is bubbling, remove tinfoil and bake an additional 15 minutes, or until cheese is golden and potatoes are tender.
4. Remove from oven, replace tinfoil and let stand for 10 minutes. Serve and enjoy.