From: jewish-food
Date: Wednesday, June 26, 1996 10:35AM I feel it is my personal responsibility to let everyone in the world know about my 10-minute lasagna. It requires no boiling of noodles and you can cook it in a fleishig oven because the pan is tightly sealed ( at least according to my understanding).
In an aluminum lasagna tin, layer as follows:
2 layers of lasagna noodles
sauce
cottage cheese
sauce
1 layer of lasagna noodles
American cheese
sauce
rest of lasagna noodles
sauce
Pour 2 cups of water over the whole thing. Courage! It will look terrible. Put a sheet of tin foil over it and tightly seal it. Bake in a 425 degree oven for about 1 hour. Let it rest before cutting it so it will not fall apart.
That's it. You may make any additions you wish. I have added vegetables and different seasonings according to my mood and what I find in the pantry, but it is very acceptable to children plain.
JEWISH-FOOD digest 223
From the Jewish Food recipe list.
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