Thanks to all of you for your sweet, sweet comments. The burns aren’t hurting much anymore, and they’ve shrunk down to a much smaller size. Still ugly, but less so. My boss’s dog is fine…he had an infected skin tag, and it turned out that he was shaking when anyone came near him because he was afraid they would touch it and make it hurt. 🙁 But he’s having it removed, and all should be fine after that.
Last night we picked up my niece, Kourtney, from the airport. She’ll be staying with us for a couple of weeks, so we will be experiencing lots of MTV, CMT, and Cartoon Network. I am now familiar with Mike Jones, 50 Cent, and Ciara. And she hasn’t even been here 24 hours yet.
Anyway, on to the real topic of this post, lasagna. I love lasagna as much as the next pasta-fiend, but it tends to be a pain to make, and baking it turns my little kitchen into an inferno. I found the idea for this lasagna years ago on the Cooking Light Bulletin Boards, and now it’s my basic go-to dish when I want yumminess in no time at all. I’m sure it would work well with ricotta, but, as you may remember, I’m a cottage cheese kind of gal. You could also add cooked ground beef or turkey, or any mixture of chopped vegetables to the mix. This is the basic recipe, for when you’re really, really lazy.
- 8 ounces pasta ribbons, or any other curly pasta
- 1/2 jar (about 1 1/2 cups) marinara sauce
- 1 cup low-fat cottage cheese
- 1/3 cup shredded mozzarella
Cook pasta in boiling water according to package directions. Meanwhile, heat pasta sauce in a skillet. Add cottage cheese, and mix thoroughly. When pasta is ready, drain and add to sauce in the skillet; stir to combine. Turn off heat and top with mozzarella.
Makes 4 servings.
Source: Adapted from CLBB.