This is a recipe that I made about a year ago. We loved it, but I didn’t know how to take pictures of cheese without making it look like I poured vegetable oil all over it (I am still learning). I made this again recently and decided I just had to post it! Hopefully this picture looks appetizing. Lasagna Remix is a mix-it-up version of Lasagna, and is somewhat like an Italian Goulash. It makes a great comfort food, party food, and can you guess? Toddler food too! Yeah, that’s right… the munchkin can’t get enough of this one! Which is a really really good thing, since he has been incredibly picky these past few weeks. He seems to have put himself on a diet of milk, and uh… milk. He doesn’t want to eat anything and every 30 minutes he comes to demand “mulk!”. It is a relief when he will sit down for dinner and eat a whole plate of Lasagna Remix!
2 cups small shell pasta, uncooked
1/2 pound ground beef
1/3 cup onion, sliced
2 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp black pepper
1 Maggi cube, or other bouillon
Salt to taste
1 can petite diced tomatoes
1 can (6 oz) tomato paste
1/2 cup water
1 1/2 cup cottage cheese
1 1/2 cup Parmesan Cheese
Preheat the oven to 375 F.
Boil the pasta until al dente, and then drain. Brown the ground beef with the onion, italian seasoning, garlic powder, black pepper, bouillon cube and salt. Once cooked, add the diced tomatoes, tomato paste, water, cottage cheese, 1 cup of the Parmesan cheese and the egg to the meat mixture. Stir until completely mixed. Add the shell pasta and gently mix until it is coated. Pour the mixture in a greased 9×13 baking pan. Top with the remaining 1/2 cup cheese.
Cover the pan with foil and bake for 45 minutes.
Let the lasagna sit for about 10 minutes before serving.