Sweet Onion Lasagna

Submitted by Yocheved Goldberg, Boca Raton, FL

Years ago, my sister Alisa came home from a friend’s bridal shower, raving about the lasagna she’d eaten there. The sweetness of the sauce brought it to a whole new level. She got the recipe, shared it with us, and now 25 years later it’s still a family favorite. This recipe can also be used to make baked ziti, and the sauce is delicious on any pasta or homemade pizza.

• 1 large Vidalia onion, chopped 
• oil, for sautéing 
• 2 16-oz (450-g) cans tomato sauce 
• 5 Tbsp sour cream 
• 1/4–1/2 cup sugar 
• lasagna noodles 
• 2 lbs (910 g) cottage cheese 
• 1 egg 
• 1 8-oz (225-g) bag shredded mozzarella cheese

Preheat oven to 350°F (175°C).

Sauté onion in a saucepan till soft. Add tomato sauce, sour cream, and sugar, and mix until thick.

Cook lasagna noodles according to package instructions. In a separate bowl, mix cottage cheese, egg, and 1/2 bag of shredded cheese together.

In a 9 x13-inch (20 x30-cm) pan, layer sauce, noodles, and cottage cheese mixture, and repeat until finished. Top with remaining mozzarella cheese.

Bake uncovered for 1 hour. 

Spinach Lasagna

Submitted by Rivka W., New York, NY

This is the moistest, most flavor-packed, and delicious lasagna recipe. If you don’t like spinach, feel free to omit it (just reduce the sriracha by half). However, the spinach adds so much subtle flavor and depth, as well as lots of vitamins. The best part is that it comes together so fast, with only one mixing bowl and a spoon to clean.

• 1 16-oz (450-g) container cottage cheese 
• 2 eggs 
• 10–12 oz (280–340 g) frozen spinach, defrosted and drained
• 1 Tbsp garlic salt, or more to taste 
• 2–3 tsp sriracha 
• 1½ jars good-quality marinara sauce 
• lasagna noodles, uncooked 
• 2–3 cups shredded mozzarella cheese 
• sprinkling of Parmesan cheese (optional) 
• ¼ cup milk

Preheat oven to 350°F (175°C).

In a large bowl, combine cottage cheese, eggs, spinach, garlic salt, and sriracha. 

Smear the bottom of a 9 x13-inch (20 x30-cm) baking pan liberally with marinara. Place the lasagna noodles on top and cover with another layer of marinara.

Spread some of the spinach mixture on top and sprinkle with cheese. Repeat layers 2–3 more times: noodles, marinara, cottage cheese/spinach mixture, and shredded cheese. For the top layer, spread noodles, marinara, and the rest of the shredded cheese, along with Parmesan (if using).

Fill the empty marinara sauce jar with 1/4 cup milk and pour a little into each corner and around the sides of the lasagna. Bang the pan to distribute the milk.

Cover the pan with a sheet of parchment and then top with foil (parchment paper will ensure that the top layer of cheese won’t stick to the foil as it bakes).

Bake for 1 hour covered, then uncover and bake another 1/2 hour. (If you don’t like crispy tops, only remove the foil, not the parchment paper.)

Calling all cooks!

Please send in your Quiche recipes to usproduction@mishpacha.com for our upcoming Cooks Compete. Send it in by May 24, 2021 for your chance to win a $100 gift card! Previous winners may not enter a second time.

Special thanks to Elisheva Anton, Jenna Abrams, Sherri Bloch, Suri Botuck, Devorah Cohen, Mimi David, Esther Freund, Sarah Glazer, Shana Gordon, and Shaindy Lefton for participating in this tasting party.

(Originally featured in Family Table, Issue 743)