I once went on a first date with a man who didn’t actually feed me. Everything leading up to the date was great. He was mildly attractive. He made good conversation on the phone, complete with remembering things we’d talked about from the night we’d met. He said the restaurant/bar had amazing pork sliders. How bad could it be? I spent the first 20 minutes thinking, he wants to draw this out and allow a lot of room for conversation. What a sweet guy. He wants to get to know me.
And then my stomach started grumbling. I spent the next 20 minutes wondering if I’d been mistaken. I could have sworn we’d talked about food. To make matters worse, the woman sitting near us had sweet potato fries and a huge burger. I was nearly drooling.
By minute 44, I had drunk five pops and I was not so casually looking at the menu. My stomach was rumbling so loud I could feel the vibrations when I put my hand against it. Needless to say, he didn’t take the hint.
Fellas, I’m going to give you a gift. (Ladies, you’ll enjoy this too.) Sure, some women pretend not to eat. But honey, we eat and it’s a good idea to feed us. Though I am a definite proponent of a man who can choose a good restaurant, eventually you’re going to want to bring her home. Every guy needs at least one dish he can make and make well. It doesn’t need to be Julia Child’s Beef Bourguignon, but it should be hearty, warm, and say, “Eat me. Come back for seconds.”
This lasagna is just that kind of dish. If you want leftovers, you might think about making two.
The original version of this came from one of my old basketball coaches. He was a real ball buster. The kind of coach who could rip you up one side and down the other. At first, I wasn’t his biggest fan. After he made us this lasagna, I saw him in a whole new light. I think we all did.
1 TBS olive oil
1 red onion, sliced thinly
Salt and pepper
1 medium zucchini, sliced thinly
1 medium yellow squash, sliced thinly
2 cloves garlic, minced
25.5 ounces Spaghetti Sauce (You can use a jar if you’d like or homemade)
1 Box Lasagna Noodles (you will use 10 noodles for this dish)
16 ounces container cottage cheese
16 ounces cheese, grated (I like a four cheese mix)
1 lb Meat (I prefer buying a roasted chicken from the grocery store, but you could use ground meat as well. Don’t forget to hang onto the carcass. It’s pretty easy to make it into a nice stock.
Heat 1 TBS olive oil in a large skillet. Add onion. Season onion with salt and pepper to taste. Sauté until onion is translucent. Add garlic and sauté until fragrant. Remove pan from heat.
Preheat oven to 375 degrees. Coat a 3-quart casserole dish with non-stick cooking spray.
Put 1/3 of the spaghetti sauce on the bottom of the casserole dish.
Place 1 layer of noodles on top of the sauce. Spread 1/3 of the cottage cheese over the noodles. Put a little less than 1/3 of the cheese on the cottage cheese. Layer the zucchini, yellow squash, and onion mixture.
Spread sauce over vegetables. Add another layer of noodles. Top noodles with 1/3 of the cottage cheese. Add another 1/3 of the cheese on top of the cottage cheese. Add meat in a single layer.
Add remaining sauce, then noodles, the cottage cheese, then cheese.
Bake for 40-45 minutes, until the top is nice and golden brown.