Spicy Lasagna

We really loved this lasagna, it has a bit of a kick to it… From a few red pepper flakes and Montery Jack cheese as the main cheese.  I actually think I prefer it. Loads of flavour! Using the pasta sheets saved time!

Use any Bolognese sauce you like. I used one but found it to be blah so doctored it up by adding more garlic (or garlic powder), onion powder and balsamic glaze (Costco) plus a few more crushed red pepper flakes.

THIS ONE.. is tried, tested and VERY good! I would use the white sauce also on this page next time.

For the Lasagna:

16 ounces cottage cheese
15 ounces ricotta cheese
1/2 cup Parmesan cheese (store bought grated)
1/2 teaspoon garlic powder (not garlic salt)
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
1 pound baby spinach
9 ‘no boil’ pasta sheets
2 cups shredded Monterey Jack cheese
3/4 cup freshly grated Parmesan cheese
4 cups Bolognese sauce

Preheat oven to 375

In a large bowl, combine cottage cheese, ricotta, parmesan, garlic powder, red pepper flakes & olive oil – mix well and set a side

Cook spinach in a large pan with a little oil until totally wilted (I didn’t use oil) and when it’s cooled squeeze with your hands to get rid of any remaining moisture, cool, then add to the cottage cheese mixture and stir in well

Build lasagna in a 9×12 baking dish like this: 1/3 of the bolognese covering the bottom, 3 pasta sheets on top, 1/3 of the cottage cheese mix on top of that and the Monterey Jack on top, then another layer of the bolognese, pasta, cheese mix, and repeat once more.

Top the final layer of cheese mix with the mozzarella sheets and finally a little of the bolognese for color. (I did’t have the mozzerella slices, so used grated Monterey Jack all around the outside, right to the edges of pan, and freshly grated Parmesan cheese over all the middle.

Cover with foil and bake for one hour, then remove the foil and bake another 15 minutes uncovered.

Let sit 15 minutes before serving.