Due to the mushrooms, it was very watery, but we just lifted the pieces from the water and ate away. I love this recipe because it calls for cottage cheese, which I prefer over ricotta. And the fresh mozzarella makes a huge difference!
Servings 6 Servings
- 24 oz jar Bertolli’s Olive Oil and Garlic Sauce
- 1/2 pound smoked mozzarella
- 1/2 pound plain mozzarella
- 8 oz regular mushrooms
- 8 oz baby bella mushrooms
- 16 oz cottage cheese
- 1/2 cup grated parmesan
- 9 lasagna noodles
Cut mozzarella into small cubes.
Clean and cut mushrooms.
Mix cottage cheese and parmesan cheese.
Layer 1/3 of each: noodles, cottage cheese mixture, Bertolli’s sauce, mushrooms and mozzarella.
Repeat two more times.
Top with fresh basil.
Wrap in foil and bake at 400 for one hour.