This Lasagna Recipe with Cottage Cheese has been in my family for generations!

Today, I’m sharing my family’s recipe for lasagna with cottage cheese. My mom got the recipe from her mom, and she often made this for Christmas day when I was a kid (and sometimes my birthday, too!).

First things first, let’s get this out of the way: Is this lasagna recipe with cottage cheese authentically Italian? No. Is it delicious? Absolutely.

YES, as the name makes crystal clear, this is lasagna without ricotta, and it uses cottage cheese instead. Yes, I know that ricotta is more traditional in authentic Italian food.

But hey, this recipe is from the Midwest (ope!), where cottage cheese is readily available, affordable, and delicious, and I am here. for. it.

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Best Lasagna Soup Recipe

This Lasagna Soup brings together all of the flavors of my family’s classic Lasagna Recipe with Cottage Cheese, but takes MUCH less time than putting together a traditional lasagna.

This will definitely hit the spot for anybody craving lasagna but pressed for time. The combination of two different types of meat, herbs and spices, and a rich tomato broth make this the best lasagna soup recipe out there.

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Sausage and Peppers Pasta is a weeknight wonder!

What are the go to weeknight meals in your home?

For my family, it’s all about those all-in-one recipes, where your carbs, protein and veggies all come from the same recipe, no side dishes needed.

This Italian Sausage Pasta Recipe is a classic example. Ground sausage comes together with lots of onions and bell peppers in a simple tomato sauce, then you toss everything with pasta and dinner is served.

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While I’ve shared lots of breakfast recipes on this blog, most of them, like cornbread breakfast casserole and lemon pancakes are considered more of a “special occasion” idea in our household.

But today, I’m sharing a recipe that, along with my orange ginger chicken, gets made the MOST in our house, probably on a bi-weekly basis.

While this particular version is made with sweet potatoes, bacon and goat cheese, this classic breakfast casserole is endlessly adaptable to make with whatever you have on hand.

The primary idea here is simply cleaning out the fridge of whatever vegetables and cheese you have, pouring eggs over it, and baking. The ingredients may differ, but the technique is always the same.

Like my egg muffins recipe, we actually eat this Sweet Potato Breakfast Casserole most often as a meal prep recipe that I’ll make over the weekend, and then we’ll reheat pieces for lunch on weekdays.

This sweet potato breakfast recipe is also equally at home as part of a brunch buffet. Adults and the kids alike both love this casserole.

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I’ll admit it – I’m not really a football fan. If I go to some sort of tailgate or game watching party, I’m 100% there for the food. You’ll find me lingering around the fajita bar or the healthy buffalo chicken dip and I’m not ashamed of it!

Everybody seems to have their own game day food traditions and fun charcuterie board ideas, but I think we can all agree that cheese, pretzels and nuts are a must, along with a variety of other sweet and salty nibbles.

I don’t really think game day is the time for an elegant wine and cheese board (although I’ve seen tailgates with fancy smoked salmon platters and individual charcuterie cups set up by caterers!).

But personally, I like to think more along the lines of a beer charcuterie board. It’s as easy as corralling a few kinds of cheese and some other snackies onto a nice board.

Plastic trays in team colors aren’t really my style, but I found some fun little decorative toothpicks to keep my Football Charcuterie Board festive.

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In culinary school, one of the early classes I took was called “Breakfast & Pantry.” Each morning, the class was responsible for putting on a HUGE brunch buffet that was open to the public for a shockingly small fee.

When I say huge, I mean huge. The class was divided into groups.

One group would do eggs, another would do meats, a third group would make pancakes and waffles and french toast, and the fourth group was responsible for fruit, salads, sandwiches and any other miscellaneous items.

On the finished buffet, there would be omelets, vegetarian quiche, scrambled eggs, eggs benedict, deviled eggs and frittatas on one line.

There was waffles AND pancakes AND crepes AND ice cream French toast in another section. Another area would have multiple kinds of sandwiches and a few salads.

There was a huge fruit platter or cups of fruit salad. There was sausage AND bacon (that was how I learned how to cook bacon in the oven), AND ham, AND usually a smoked salmon platter.

As if that wasn’t enough, there was always homemade biscuits with sausage gravy, homemade pastries and breads, and probably a bunch of other things I’m forgetting. Oh, and breakfast fried rice.

The best part was that I believe this buffet was $10 or less. I mean, this was back in 2010, but still – what a deal. Seriously, if you have a culinary school locally, see if they have a student-run restaurant that you can go to!

I’ve already shared many culinary school techniques and recipes with you, and today we’ll be chatting about breakfast rice!

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As a family of three, we almost always have leftovers.

Leftover dinner, leftover baked goods, leftover ingredients. Since almost all recipes everywhere (including a lot of recipes on this blog, even) are written for four to eight servings, we always have an extra helping for that fourth person that isn’t at our table.

And honestly, we love it. We love being a family of three, happily eating our leftovers. It makes lunch the next day (at least for one of us) an autopilot meal, like microwaving the last slice of vegetarian quiche. Sometimes it means we can have mashed potato cakes with our weekend brunch.

With some meals, like a breakfast charcuterie board or cottage cheese breakfast bowls, it’s super easy to just adapt the quantities to what we need.

But with things like baked goods, it gets a little trickier. A batch of cornbread meant for two people won’t quite be enough for the three of us, but with a bigger recipe, we’re left with extra. Or sometimes we have extra after making chorizo stuffing.

Leftover cornbread, just on it’s own, is not my favorite. So today, I’m sharing the leftover cornbread breakfast casserole I’ve created to repurpose it into something new and delicious.

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Our basement flooded a few weeks ago. It was annoying and gross in all the ways those things are, but luckily we had already known our basement was a flood risk, so we don’t keep much down there. And what we do is all up high, off the ground.

The one exception, for some reason, was my Instant Pot. When we ran to the basement after we realized how heavy the rain was, I saw the Instant Pot sitting on the ground, and water creeping toward it.

At the last minute, I ran through the flood, scooped it up and rescued it.

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The year is finally starting to wind down, and I am R-E-A-D-Y for that break from work between Christmas and New Year’s. That glorious week where I can stay in my pajamas as long as I want, watch movies, eat snacks and pretend they’re meals, read books, do puzzles, and generally just unwind and do nothing.

I especially look forward to this time because as a small-business owner, December is one of my busiest months. Lots of clients requesting lots of projects, as well as gearing up for 2018.

December is a time where complicated dinners are just not possible. I have neither the time nor the mental energy to figure that out.

This One Pan Sausage & Tortellini (as well as my Sausage Pasta Skillet and salmon spinach pasta) is a meal I turn to time and again in busy seasons of life.

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Earlier this year, I subscribed to a whole boatload of food magazines for food styling and photography inspiration.

One of the healthy-eating magazines recently published an issue with a big platter of snacks on the cover, and declared snack dinners the “new” way to serve dinner.

(more…)

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