Unleash the comfort of creamy, cheesy layers with our roundup of 17 Delicious Lasagna Recipes with Cottage Cheese Creations! Whether you’re craving a quick weeknight dinner or a hearty dish to impress, these lasagnas blend the richness of cottage cheese with timeless flavors. Dive into our list and discover your next family favorite that promises to delight every palate at the table.
Classic Cottage Cheese Lasagna
This lasagna layers rich flavors with simplicity, perfect for a cozy dinner. Toss tradition with a twist using cottage cheese for a lighter, creamy texture.
Ingredients
- 9 lasagna noodles, no-boil
- 2 cups of cottage cheese
- 1 egg, beaten
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 jar (24 oz) of marinara sauce
- 2 cups of shredded mozzarella
- A handful of fresh basil, chopped
- Salt and pepper, just a pinch
Instructions
- Preheat your oven to 375°F.
- Mix cottage cheese, egg, and a pinch of salt and pepper in a bowl. Tip: Let it sit for 10 minutes to blend flavors.
- Heat a splash of olive oil in a pan over medium. Sauté garlic until golden, about 1 minute.
- Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
- Layer 3 noodles, half the cottage cheese mix, a third of the mozzarella, and a sprinkle of basil. Repeat layers, ending with sauce and cheese on top. Tip: Cover with foil to keep moist.
- Bake for 25 minutes, then remove foil and bake another 20 minutes until bubbly and golden. Tip: Let it rest for 10 minutes before slicing.
Firm yet creamy slices reveal layers of tangy sauce and melted cheese. Serve with a crisp salad to contrast the richness.
Spinach and Cottage Cheese Lasagna
Mouthwatering and hearty, this lasagna layers creamy cottage cheese with vibrant spinach for a comforting meal. Perfect for weeknights or feeding a crowd, it’s as nutritious as it is delicious.
Ingredients
– 9 lasagna noodles
– 2 cups of cottage cheese
– 1 egg
– 2 cups of fresh spinach, roughly chopped
– 1 cup of shredded mozzarella
– 1/2 cup of grated Parmesan
– 1 jar (24 oz) of marinara sauce
– A splash of olive oil
– A pinch of salt and pepper
Instructions
1. Preheat your oven to 375°F.
2. Boil the lasagna noodles according to package instructions until al dente, then drain and set aside.
3. In a bowl, mix the cottage cheese, egg, and a pinch of salt and pepper until well combined.
4. Heat a splash of olive oil in a pan over medium heat, add the spinach, and cook until just wilted, about 2 minutes.
5. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
6. Layer 3 lasagna noodles over the sauce, followed by half the cottage cheese mixture, half the spinach, and a third of the mozzarella and Parmesan.
7. Repeat the layers, ending with a final layer of noodles, the remaining sauce, and cheeses.
8. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until bubbly and golden.
9. Let the lasagna sit for 5 minutes before slicing. Tip: This rest time helps the layers set for cleaner cuts.
10. Serve warm. Tip: For a crispy top, broil for the last 2 minutes of baking.
11. Garnish with fresh basil if desired. Tip: Adding a green herb brightens the dish visually and flavor-wise.
Yummy layers of creamy cheese and tender spinach make every bite satisfying. Try serving with a side of garlic bread to scoop up any saucy leftovers.
Vegetable Cottage Cheese Lasagna
Vegetable cottage cheese lasagna brings a fresh twist to the classic comfort dish. Packed with layers of veggies and creamy cottage cheese, it’s a hearty meal that doesn’t skimp on flavor.
Ingredients
- 9 lasagna noodles
- 2 cups of cottage cheese
- 1 egg
- a couple of handfuls of spinach
- 1 zucchini, sliced thin
- 1 yellow squash, sliced thin
- a splash of olive oil
- 2 cups of marinara sauce
- 1 cup of shredded mozzarella
- a pinch of salt and pepper
Instructions
- Preheat your oven to 375°F.
- Boil the lasagna noodles until al dente, about 8 minutes, then drain.
- Mix the cottage cheese with the egg, salt, and pepper in a bowl.
- Heat a splash of olive oil in a pan over medium heat. Sauté the zucchini and yellow squash until slightly soft, about 5 minutes.
- Layer the bottom of a baking dish with 3 noodles, then half the cottage cheese mixture, half the veggies, and a third of the marinara.
- Repeat the layers, ending with noodles on top. Spread the remaining marinara and sprinkle with mozzarella.
- Bake for 25 minutes, until the cheese is bubbly and golden.
- Let it sit for 5 minutes before slicing.
Just out of the oven, this lasagna is creamy with a slight crunch from the veggies. Serve it with a crisp salad for a balanced meal.
Cottage Cheese and Mushroom Lasagna
Unbelievably creamy and packed with umami, this lasagna swaps traditional ricotta for cottage cheese, offering a lighter twist without skimping on flavor.
Ingredients
- 9 lasagna noodles
- 2 cups of cottage cheese
- 1 egg
- 2 cups of sliced mushrooms
- 1 clove of garlic, minced
- A splash of olive oil
- 2 cups of marinara sauce
- A couple of cups of shredded mozzarella
- A pinch of salt and pepper
Instructions
- Preheat your oven to 375°F.
- Boil the lasagna noodles according to package instructions, then drain and set aside.
- In a bowl, mix the cottage cheese with the egg, a pinch of salt, and pepper. Tip: This mixture should be creamy but not too runny.
- Heat a splash of olive oil in a pan over medium heat. Add the mushrooms and garlic, sautéing until the mushrooms are golden. Tip: Don’t overcrowd the pan to ensure they brown nicely.
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Layer 3 noodles over the sauce, followed by half the cottage cheese mixture, half the mushrooms, and a third of the mozzarella. Repeat the layers, finishing with noodles, sauce, and the remaining mozzarella. Tip: Cover with foil for the first 25 minutes to prevent the top from burning.
- Bake for 35 minutes, then let it sit for 10 minutes before serving.
Warm, bubbly, and with a perfect cheese pull, this lasagna is a comfort food dream. Try serving it with a crisp green salad to cut through the richness.
Beef and Cottage Cheese Lasagna
Forget the usual lasagna; this beef and cottage cheese version brings a creamy twist to the classic. It’s hearty, easy to make, and packed with flavor.
Ingredients
- 1 lb ground beef
- 2 cups cottage cheese
- a couple of lasagna noodles
- a splash of olive oil
- 1 jar (24 oz) marinara sauce
- 2 cups shredded mozzarella
- a pinch of salt and pepper
Instructions
- Preheat your oven to 375°F.
- Heat a splash of olive oil in a pan over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes. Tip: Drain excess fat for a lighter dish.
- Stir in the marinara sauce with the beef. Let it simmer for 5 minutes to blend flavors.
- In a bowl, mix the cottage cheese with a pinch of salt and pepper. Tip: For extra creaminess, blend the cottage cheese until smooth.
- Layer lasagna noodles, beef sauce, cottage cheese mixture, and mozzarella in a baking dish. Repeat until all ingredients are used, ending with mozzarella on top.
- Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before slicing for cleaner cuts.
Kick back and enjoy the creamy, cheesy layers with a crisp salad or garlic bread. The cottage cheese adds a subtle tang that balances the rich beef and marinara perfectly.
Chicken and Cottage Cheese Lasagna
This lasagna swaps ricotta for cottage cheese, offering a lighter twist on the classic. Toss in shredded chicken for extra protein and flavor.
Ingredients
- 9 lasagna noodles
- 2 cups shredded cooked chicken
- 2 cups cottage cheese
- 1 egg
- a splash of milk
- a couple of cups of marinara sauce
- 2 cups shredded mozzarella
- a pinch of salt and pepper
Instructions
- Preheat your oven to 375°F.
- Boil the lasagna noodles until al dente, about 8 minutes, then drain. Tip: Add a splash of oil to prevent sticking.
- Mix cottage cheese, egg, milk, salt, and pepper in a bowl. Tip: Blend for a smoother texture if preferred.
- Spread a thin layer of marinara at the bottom of a 9×13 inch baking dish.
- Layer 3 noodles, half the cottage cheese mix, half the chicken, and a third of the mozzarella. Repeat.
- Top with remaining noodles, sauce, and mozzarella. Tip: Cover with foil to keep moist, removing last 10 minutes for a golden top.
- Bake for 25 minutes, until bubbly.
Firm yet creamy layers make this lasagna a hearty meal. Serve with a crisp salad to balance the richness.
Cottage Cheese and Ricotta Lasagna
Cottage cheese and ricotta lasagna is a creamy, comforting twist on the classic. Perfect for a cozy dinner, it’s layered with rich flavors and textures that meld beautifully when baked.
Ingredients
– 9 lasagna noodles – 2 cups of ricotta cheese – 1 cup of cottage cheese – 2 cups of shredded mozzarella – 1/2 cup of grated Parmesan – a splash of olive oil – a couple of garlic cloves, minced – 1 jar (24 oz) of marinara sauce – 1 egg – a pinch of salt and pepper
Instructions
1. Preheat your oven to 375°F. 2. Boil lasagna noodles in salted water until al dente, about 8 minutes. Drain and lay flat on a towel to prevent sticking. 3. In a bowl, mix ricotta, cottage cheese, half the mozzarella, Parmesan, egg, garlic, salt, and pepper. Tip: Let the mixture sit for 10 minutes to let flavors meld. 4. Spread a thin layer of marinara at the bottom of a 9×13 inch baking dish. 5. Place 3 noodles over the sauce. 6. Spread half the cheese mixture over the noodles. 7. Repeat layers: sauce, noodles, cheese mixture. 8. Top with remaining noodles, sauce, and mozzarella. Tip: Cover with foil for the first 25 minutes to keep it moist. 9. Bake for 45 minutes, then remove foil and bake for 10 more minutes until bubbly and golden. Tip: Let it rest for 15 minutes before slicing for cleaner cuts. A creamy, cheesy masterpiece awaits with layers that hold together perfectly. Serve with a crisp salad for a balanced meal.
Zucchini Cottage Cheese Lasagna
Just when you thought lasagna couldn’t get any lighter, this zucchini cottage cheese version proves otherwise. Perfect for those seeking comfort without the heaviness.
Ingredients
- 3 medium zucchinis, sliced thin
- 2 cups cottage cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 egg, beaten
- 2 cups marinara sauce
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 tsp dried basil
- Salt and pepper, just enough to season
Instructions
- Preheat your oven to 375°F. Lightly grease a baking dish with a splash of olive oil.
- In a bowl, mix cottage cheese, beaten egg, half the Parmesan, minced garlic, dried basil, salt, and pepper.
- Layer the bottom of the dish with a thin layer of marinara sauce.
- Add a layer of zucchini slices, slightly overlapping.
- Spread half the cottage cheese mixture over the zucchini.
- Repeat layers: sauce, zucchini, cottage cheese, ending with a layer of zucchini on top.
- Top with mozzarella and remaining Parmesan.
- Cover with foil and bake for 25 minutes. Then, remove foil and bake for another 20 minutes until bubbly and golden.
- Let it sit for 10 minutes before slicing. This helps layers set.
Unbelievably creamy yet light, this lasagna swaps pasta for zucchini without losing heartiness. Try serving with a crisp salad to balance the richness.
Eggplant Cottage Cheese Lasagna
Dive into this hearty Eggplant Cottage Cheese Lasagna, a twist on the classic that’s both comforting and surprisingly light. Perfect for those evenings when you crave something familiar yet fresh.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- A couple of cups of cottage cheese
- 1 cup of shredded mozzarella
- A splash of olive oil
- 1 jar (24 oz) of your favorite marinara sauce
- A pinch of salt and pepper
- 1 tsp of dried oregano
Instructions
- Preheat your oven to 375°F. Lightly grease a baking dish with a splash of olive oil.
- Arrange the eggplant slices in a single layer on the baking dish. Bake for 20 minutes until they’re just tender. Tip: Flipping them halfway ensures even cooking.
- In a bowl, mix the cottage cheese with a pinch of salt, pepper, and dried oregano. Tip: Letting it sit for a few minutes helps the flavors meld.
- Spread a thin layer of marinara sauce at the bottom of the baking dish. Layer half the eggplant slices over the sauce.
- Spread the cottage cheese mixture over the eggplant, then sprinkle half the mozzarella on top.
- Repeat the layers: sauce, remaining eggplant, and the rest of the mozzarella.
- Bake for 25 minutes, until the cheese is bubbly and golden. Tip: Let it rest for 5 minutes before slicing to set the layers.
Flaky eggplant layers meld with creamy cottage cheese and tangy marinara for a lasagna that’s rich yet not heavy. Serve with a crisp salad to cut through the richness, or enjoy a square cold the next day—it’s just as good.
Cottage Cheese Lasagna Rolls
Just when you thought lasagna couldn’t get any better, these cottage cheese lasagna rolls come along. Perfect for a cozy dinner or impressing guests, they’re as fun to make as they are to eat.
Ingredients
– 12 lasagna noodles, cooked al dente
– 2 cups cottage cheese
– 1 cup shredded mozzarella
– 1/2 cup grated Parmesan
– 1 egg, lightly beaten
– A splash of olive oil
– A couple of garlic cloves, minced
– 1 tsp dried basil
– 1/2 tsp salt
– 2 cups marinara sauce
– A handful of fresh basil leaves for garnish
Instructions
1. Preheat your oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a bowl, mix cottage cheese, mozzarella, Parmesan, egg, garlic, dried basil, and salt until well combined.
3. Lay out cooked lasagna noodles on a clean surface. Spread the cheese mixture evenly over each noodle.
4. Roll up each noodle tightly and place seam side down in the baking dish.
5. Pour marinara sauce over the rolls, covering them completely.
6. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes until bubbly.
7. Let the rolls sit for 5 minutes before serving. Garnish with fresh basil leaves.
So creamy inside with a slightly crispy top, these rolls are a twist on classic lasagna. Serve them with a side of garlic bread for a complete meal.
Mexican Style Cottage Cheese Lasagna
You won’t believe how this Mexican twist on lasagna brings together comfort and spice in every bite. Yet, it’s surprisingly simple to make at home.
Ingredients
– 9 lasagna noodles, uncooked
– 2 cups cottage cheese
– 1 cup shredded Mexican blend cheese
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (10 oz) diced tomatoes with green chilies
– 1 tsp cumin
– a splash of olive oil
– a couple of garlic cloves, minced
– 1 small onion, diced
– salt to your liking
Instructions
1. Preheat your oven to 375°F. Grease a 9×13 inch baking dish with a splash of olive oil.
2. In a skillet over medium heat, sauté the diced onion and minced garlic until soft, about 5 minutes. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Stir in the black beans, diced tomatoes with green chilies, and cumin. Cook for another 5 minutes. Remove from heat.
4. Spread a third of the bean mixture at the bottom of the baking dish. Top with 3 lasagna noodles.
5. Dollop half of the cottage cheese over the noodles, then sprinkle with a third of the shredded cheese.
6. Repeat layers: bean mixture, noodles, cottage cheese, shredded cheese. Finish with the remaining bean mixture and shredded cheese on top.
7. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes until bubbly and slightly golden. Tip: Let it sit for 5 minutes before cutting to set perfectly.
8. Dig in! The layers meld together beautifully, offering a creamy, spicy, and hearty dish. Try serving with a side of avocado slices for a fresh contrast.
Cottage Cheese Lasagna with Alfredo Sauce
Cottage cheese lasagna with Alfredo sauce is a creamy twist on the classic. Comforting layers of pasta, cheese, and sauce come together effortlessly.
Ingredients
- 9 lasagna noodles
- 2 cups of cottage cheese
- 1 cup of Alfredo sauce
- A couple of cups of shredded mozzarella
- A splash of olive oil
- A pinch of salt
Instructions
- Preheat your oven to 375°F.
- Boil the lasagna noodles in salted water until al dente, about 8 minutes. Drain and toss with a splash of olive oil to prevent sticking.
- Spread a thin layer of Alfredo sauce at the bottom of a 9×13 inch baking dish.
- Layer 3 noodles over the sauce, followed by half the cottage cheese, and a third of the mozzarella.
- Repeat the layers, finishing with noodles on top. Cover with the remaining Alfredo sauce and mozzarella.
- Bake for 25 minutes, or until the top is golden and bubbly. Let it sit for 10 minutes before slicing.
Bubbly and golden, this lasagna is creamy with a slight tang from the cottage cheese. Serve with a crisp salad to cut through the richness.
Low Carb Cottage Cheese Lasagna
Skip the carbs but keep the comfort with this twist on a classic. Layers of savory goodness without the guilt.
Ingredients
- a couple of cups of cottage cheese
- a splash of olive oil
- about a pound of ground beef
- a can (15 oz) of tomato sauce
- a teaspoon of garlic powder
- a teaspoon of Italian seasoning
- 2 cups of shredded mozzarella
- a handful of fresh basil leaves
- salt and pepper, just a pinch
Instructions
- Preheat your oven to 375°F. Grab a baking dish and lightly grease it with olive oil.
- Brown the ground beef in a pan over medium heat, breaking it apart as it cooks. Drain any excess fat.
- Stir in the tomato sauce, garlic powder, Italian seasoning, salt, and pepper. Let it simmer for 5 minutes to blend the flavors.
- Layer half of the meat sauce at the bottom of the baking dish. Top with half of the cottage cheese and half of the mozzarella.
- Repeat the layers with the remaining ingredients, finishing with mozzarella on top.
- Bake for 25 minutes, or until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before slicing to set.
- Garnish with fresh basil leaves before serving. Tip: For extra flavor, toast the basil lightly in the oven for the last 2 minutes of baking.
Lasagna comes out creamy with a satisfying meaty bite. Try serving it over a bed of zucchini noodles for an extra veggie boost.
Cottage Cheese Lasagna with Meat Sauce
Perfect for a cozy dinner, this lasagna layers rich meat sauce with creamy cottage cheese for a comforting twist on the classic.
Ingredients
- 1 lb ground beef
- a couple of garlic cloves, minced
- a splash of olive oil
- 24 oz jar of marinara sauce
- 12 lasagna noodles
- 2 cups cottage cheese
- 1 egg
- a handful of fresh basil, chopped
- 2 cups shredded mozzarella
- a sprinkle of salt and pepper
Instructions
- Preheat your oven to 375°F.
- Heat a splash of olive oil in a pan over medium heat. Add the ground beef and minced garlic. Cook until the beef is browned, about 5 minutes.
- Stir in the marinara sauce. Let it simmer for 10 minutes to blend the flavors.
- While the sauce simmers, boil the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- In a bowl, mix the cottage cheese, egg, chopped basil, and a sprinkle of salt and pepper.
- Layer the bottom of a 9×13 inch baking dish with 4 lasagna noodles. Spread half the cottage cheese mixture over the noodles, then half the meat sauce, and a third of the mozzarella.
- Repeat the layers, ending with a final layer of noodles and the remaining mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
- Let the lasagna sit for 10 minutes before slicing. This helps the layers set.
Makes for a hearty meal with layers that hold together beautifully. The cottage cheese adds a creamy texture that pairs wonderfully with the robust meat sauce. Try serving with a crisp green salad for a complete dinner.
Gluten Free Cottage Cheese Lasagna
Fancy a lasagna that’s both gluten-free and packed with protein? This cottage cheese version is a game-changer, offering all the comfort without the gluten. Perfect for weeknight dinners or meal prep.
Ingredients
- 12 gluten-free lasagna noodles
- 2 cups of cottage cheese
- 1 egg, beaten
- A splash of olive oil
- 2 cloves of garlic, minced
- A couple of cups of your favorite marinara sauce
- 1 cup of shredded mozzarella
- A handful of fresh basil, chopped
- Salt and pepper to season
Instructions
- Preheat your oven to 375°F. Tip: Always preheat for even cooking.
- Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a bowl, mix cottage cheese, beaten egg, minced garlic, and a pinch of salt and pepper. Tip: The egg helps bind the cheese mixture.
- Lightly oil a baking dish with olive oil to prevent sticking.
- Layer 4 noodles at the bottom of the dish. Spread half the cottage cheese mixture over them.
- Pour a cup of marinara sauce over the cheese layer, then sprinkle half the mozzarella.
- Repeat the layers: noodles, remaining cottage cheese, marinara, and mozzarella.
- Cover with foil and bake for 25 minutes. Tip: Covering prevents the top from burning.
- Remove foil and bake for another 10 minutes until bubbly and golden.
- Let it sit for 5 minutes before serving. Garnish with fresh basil. Tip: Resting makes slicing easier.
Unbelievably creamy with a slight tang from the cottage cheese, this lasagna is a crowd-pleaser. Try serving it with a crisp green salad for a balanced meal.
Cottage Cheese Lasagna with Pesto
Cottage cheese lasagna with pesto brings a fresh twist to the classic comfort dish. Creamy layers meet herby brightness for a satisfying bite.
Ingredients
- 9 lasagna noodles
- 2 cups cottage cheese
- 1 cup pesto
- 2 cups shredded mozzarella
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 egg
- Salt, just a pinch
Instructions
- Preheat your oven to 375°F.
- Boil lasagna noodles until al dente, about 8 minutes. Drain and toss with a splash of olive oil to prevent sticking.
- Mix cottage cheese, minced garlic, egg, and a pinch of salt in a bowl. Tip: For extra flavor, let it sit for 10 minutes.
- Spread a thin layer of pesto on the bottom of a 9×13 inch baking dish.
- Layer 3 noodles, half the cottage cheese mix, and a third of the mozzarella. Repeat layers, ending with noodles.
- Top with remaining pesto and mozzarella. Tip: Cover with foil for the first 25 minutes to keep it moist.
- Bake for 35 minutes, then remove foil and bake until bubbly and golden, about 10 more minutes. Tip: Let it rest for 10 minutes before slicing.
Rich layers of cheese and pesto create a lasagna that’s both hearty and light. Serve with a crisp salad to cut through the richness.
Sweet Cottage Cheese Lasagna Dessert
Absolutely a game-changer for dessert lovers, this Sweet Cottage Cheese Lasagna Dessert layers creamy cottage cheese with sweet lasagna noodles for a unique treat.
Ingredients
- 9 lasagna noodles
- 2 cups cottage cheese
- 1/2 cup sugar
- 1 tsp vanilla extract
- A splash of lemon juice
- A couple of eggs
- 1/4 cup melted butter
- A pinch of salt
Instructions
- Preheat your oven to 350°F. Grease a baking dish lightly.
- Boil the lasagna noodles until al dente, about 8 minutes. Drain and set aside.
- In a bowl, mix cottage cheese, sugar, vanilla, lemon juice, eggs, and salt until smooth.
- Layer 3 noodles in the dish. Spread half the cottage cheese mixture over them.
- Repeat with another layer of noodles and the remaining mixture. Top with the last 3 noodles.
- Drizzle melted butter over the top layer for a golden finish.
- Bake for 25 minutes, or until the top is lightly browned.
- Let it cool for 10 minutes before slicing.
You’ll love the creamy texture against the tender noodles. Serve it warm with a drizzle of honey for extra sweetness.
Conclusion
Feast your eyes on these 17 lasagna recipes that bring a delightful twist with cottage cheese! Whether you’re craving classic comfort or adventurous flavors, this roundup has something for every home cook. We’d love to hear which recipe stole your heart—drop a comment below. Loved what you saw? Share the cheesy goodness on Pinterest and spread the joy of cooking!
