Lazy Day Lasagna

I spent several days on a quest trying to find recipes to cook in my Chamba pot. I kept coming across the same few recipes. Therefore I had to get creative and adapt some recipes to work in my beautiful Columbian pot.

Lazy Day Lasagna

(or in my case, busy day)

1 box of lasagna noodles, uncooked

1 lg (or 2 regular size) jar spaghetti sauce

1 lb bulk sausage

1 onion, chopped

1 bell pepper, chopped

1 32 oz carton cottage cheese

fresh baby spinach

fresh button mushrooms, finely chopped

2 cups shredded mozzerella cheese

1 cup shredded cheddar cheese

In a large skillet, brown the sausage, add the onions and peppers, cook until onions are clear. Add the mushrooms, cook about 5 minutes.


In your Chamba pot, put a couple large spoonfuls of spaghetti sauce on the bottom to cover. Break up 3 or 4 lasagna noodles and cover the bottom. Put a few spoonfuls of sauce over the noodles, again make sure they are covered. Now a layer of meat mixture, some mozzerella cheese, and more sauce. Break up 3 or 4 noodles and cover the sauce. Next layer is sauce, cottage cheese, spinach leaves, sauce. 3 or 4 broken up noodles and then repeat the meat layer.


Keep layering until you either run out of room or out of the stuff for the layers. Finish up with a layer of noodles on top and the remaining spaghetti sauce. Put the lid on your La Chamba pot and place in the oven.


I baked mine in a 300 degree oven for just over 2 hours. In the last 10-15 minutes of baking, I sprinkled cheddar and more mozzerella cheese over the top and replaced the lid to finish it up.




This won't come out in beautiful little squares, but the flavors are all there. All of my kids LOVE this. I only have one that picks anything out and that is a stray onion or pepper that she might catch.