Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.
Cook noodles in boiling, salted water following package directions; drain well.
Combine noodles, cottage cheese, salt and sugar.
Mix eggs into mixture.
Melt butter in heavy skillet.
Add noodle mixture, a small amount at a time and fry until brown. Remove and serve.
Blend and refrigerate for at least an hour prior to serving.
Also low-fat/low-salt mayonnaise and cottage cheese can be used. For best results, I recommend Hellman's new olive oil recipe mayonnaise for this particular recipe. It has a much better flavor than their original mayo.
Brown ground beef and add Ragu sauce.
Mix cottage cheese, eggs, Parmesan cheese and spices.
Cook lasagna noodles and layer noodles, cottage cheese mixture, meat sauce and other cheeses in that order.
Make two layers of each, ending with cheese.
Bake at 350\u00b0 for 35 minutes or until browned.
Makes 12 servings.
br>Process the eggs, cottage cheese and cream cheese until smoth, then add
Cook the noodles as directed in the recipe for Lokshyna.
Fry the chopped bacon until crisp, and add it along with the bacon fat to the noodles.
Sprinkle lightly with salt and mix well.
Combine the egg with the cream and cottage cheese.
Season to taste with salt.
Arrange alternate layers of the noodles and cheese mixture in a buttered baking dish.
Top with the buttered bread crumbs.
Bake in a moderate oven (350\u00b0F) for about 40 minutes.
Serve as a main dish with a vegetable salad.
boil.
Place the cottage cheese in a food processor fitted
s thick.
Cook lasagna noodles in boiling salted water until
epper, garlic, Italian seasonings), the cottage cheese (any kind - I use 4
our cream into the noodles.
Spoon cottage cheese evenly over the top
Cook and drain noodles.
Arrange 1/2 of noodles in greased casserole dish.
Spread 1/2 of cottage cheese over noodles.
Place 1/2 of American cheese slices over cottage cheese.
Pour 1 can sauce over cottage cheese, salt and pepper.
Repeat another layer with rest of ingredients.
Dot with butter.
Bake 35 to 45 minutes in 350\u00b0 oven.
Serves 6.
Brown the ground beef.
Spread 1 cup of spaghetti sauce in the bottom of a 2-quart, oven-safe dish.
Pour the rest of the sauce in with the ground beef and cook until warm.
Layer 2 noodles, 1/3 of the meat, 3/4 cup of cottage cheese, 1/2 cup mozzarella; repeat. For the last layer, use the final two noodles, meat, mozzarella, and parmesan cheese on top.
Cover baking dish with foil and bake at 350 for 1 hour.
Saute onion in butter until they begin to turn brown; set aside.
Cook noodles according to package directions; do not overcook.
Drain.
Put noodles in bowl, add onions, cottage cheese, salt and pepper.
Mix together.
nd.
Mix together the cottage cheese and mayonnaise in the
side.
Place the drained noodles in a large baking dish
bowl with the cream cheese. Beat in the milk, remaining
dump cottage cheese into a big bowl or blender and blend until creamy.
Mix ranch dressing into the cottage cheese.
Dump back into original cottage cheese container.
For flavor and texture variety, blend the cottage cheese with another low-carb ingredient. A hardboiled egg works well and adds to the creaminess of the cottage cheese.
Tomato, jalapeno and garlic are other healthful add-ins.
Prepare your cottage cheese filling in advance and season it to taste with ground black pepper, hot sauce or other spices.
Place the filling in the lettuce leaf directly before you have your snack.
Cook noodles and drain.
Saute onions and pepper in butter until tender.
Add beef and cook until brown.
Drain.
Combine tomato paste and sour cream.
Stir in noodles and cottage cheese. Layer half of noodle mixture in a 2-quart casserole.
Top with half of beef mixture.
Repeat.
Pour tomato sauce over casserole. Bake at 350\u00b0 for 30 to 35 minutes.
Using a large pan, cook the diced bacon until crisp; remove bacon from pan and keep warm.
On low heat, stir the sour cream into the bacon fat.
To the pan, add the noodles, bacon, dry cottage cheese, salt and pepper. Combine gently.
On low heat, gently fold the contents until heated through. Adjust seasonings.
With lid on pan, let set for half hour before serving. They taste best if not too hot.
Garnish with more sour cream and dill if desired.