Tonight, we had non-traditional lasagna for dinner. Or “Meatloaf Lasagna” or Mommy’s new lasagna recipe. I had planned meatloaf for dinner. Boy was kitchen sous chef for tonight’s prep. He hates meatloaf. I was out of cheese nips, so I ended up crushing corn flakes. Then I realized we had no potatoes or instant potatoes and I couldn’t serve meatloaf without potatoes. Ok. Boy was happy! Maybe I should make polenta layered something. Boy grumbled he liked polenta even less than meatloaf. My eyes lit upon the lasagna noodles. Oooo some sort of lasagna. Out of Parmesan, out of mozzarella.
Non-Traditional Lasagna AKA Meatloaf Lasagna
1 box of lasagna noodles (uncooked)
1 lb ground beef
1 jar spaghetti sauce
1 tsp Italian Seasoning
1 cup cornflake crumbs
1 tsp chopped garlic (or to taste)
1 can diced tomatoes (undrained)
2 cups small curd cottage cheese
2 cups shredded cheddar
Spray 9 x13 pan with nonstick spray. Brown ground beef. Mix with spaghetti sauce, Italian seasoning, cornflake crumbs, diced tomatoes, garlic. Beat eggs with fork. If you like a less lumpy lasagna, (I do) whiz cottage cheese in blender/food processor/handy chopper until smoother…or have ricotta on hand. Mix cheeses and eggs together. Splash about 1 cup meat mixture in bottom of lasagna pan. Add layer of noodles. Use half of cheese mixture. Then half of remaining meat mixture. Repeat with layer of noodles and rest of meat mixture and then cheese mixture. Sprinkle a bit more cheddar on top. Cover with foil and bake 1 hour at 350. Take foil off. 10 more minutes or until bubbly.
Note: Mama liked it. Teens liked it. Lasagna hating tween didn’t but she ate some. Denise said it was ok and certainly ate it. I liked it.