I haven’t; I have some pierogi in my freezer, so I pinned it for when I get an oven again. I have liked other recipes from Plain Chicken, so I may try it sometime. It’s up DH’s alley more so than mine. I love mine with onion, sauerkraut and kielbasa, but that’s a definite no for DH 
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That Sephardic recipe looked right up my alley. I dropped by the market to buy the prepared dough. Two store workers helped me hunt for the dough, and the best we could find was lasagna dough. Still, I got the cheeses and will try that recipe tonight. Thanks.
So, last night was tortellini from Costco.
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I hope you enjoy it @bookworm - it is my H’s favorite childhood comfort food. I think it will work just fine with lasagna dough.
Last night’s dinner was a Moroccan-spiced couscous stew with a soft fried egg on top. Ultimate comfort food 
Tonight’s dinner will be about using up things in the fridge before I grocery shop tomorrow. We’re having a kale, beet and apple salad and making personal pizzas with naan.
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@DeeCee36 could you share your recipe for the Moroccan stew please?
Sure! It’s the easiest ever, can be on the table in 30 minutes, and is comprised mostly of pantry staples. It is also super forgiving of omissions and ingredient swaps. As such, it’s a frequent dinner at our house.
Moroccan-Spiced CousCous
Recipe serves 4.
Ingredients
1/2 onion, diced
1 tablespoon minced garlic
2 tablespoons ras-el-hanout spice blend (I use this one: Organic Moroccan Inspired Ras El Hanout Seasoning - 1.8oz - Good & Gather™ : Target)
1 can diced fire-roasted tomatoes
1 can garbanzo beans, drained
1/3 cup goldern raisins or chopped dried apricots
1 cup israeli couscous
1 1/4 cup vegetable or chicken stock
1-2 cups fresh spinach or kale, rough-chopped
Preheat oven to 350.
In a dutch oven (or similar), sautee onion, garlic and spice blend in a bit of olive oil, just until onions soften
Add all other ingredients in order listed above and bring to a boil.
Cover pot and put in oven for 25 minutes, or until all liquid has absorbed.
Serve as is, or with a bit of feta sprinkled on top. I usually add a dollop of zhoug and put a fried egg on top. I think the original recipe has it as a side dish to roasted chicken, but I find it is a meal in itself.
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@DeeCee36 thanks! Looks delicious. I have everything but the spice blend so will have to get that.
Editing to add - found a recipe online to make the blend with spices. I may try that if I make it this weekend before being able to buy the mix.
Wait, Your original message said stew, but looks like the liquid is all absorbed so not stew? Not that I won’t like it, and I’ll definitely still make it but just clarifying.
yeah, not liquidy at all. I think the original recipe I adapted just called it Moroccan CousCous.
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@mom60 My husband says the same thing (only he doesn’t add “for a while”…)!
Made this today, though we aren’t having it until tomorrow as I have some salmon that needs to be cooked tonight. I took a taste, and it’s yummy. Vegan and gluten-free if you need/desire those attributes.
Trying this recipe today but with some suggestions from David Leibovitz. I had a heck of a time finding these beans!
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On my “to try” list for this week. I think it looks delicious. H loves lasagna but I admit to not always wanting to take the time for the process
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Had pizza today (homemade in the Ooni) and added thinly sliced boiled potatoes as a topping, which made things hearty and creamy (but requires more flavorful toppings to compensate). Best combo was Korean hot pepper paste, garlic crunch (from garlic gold bottle), potatoes, fresh mozzarella, salt.
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That does look tempting. Added it to my next shopping list to make in our dutch oven.
I almost never cook lasagna noodles. I use the regular type of lasagna noodle but add more water with the sauce. Originally it was from a microwave recipe, but it does work in the oven too (more water, tight aluminum foil). It has always worked fine, but if I’m making lasagna for company I do the normal boil-the-noodles method to be sure.
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I actually liked that the recipe broke the lasagna noodles up. I’m not a fan of big slabs of noodles!
My mother-in-law used to make a lot of ziti bake for her family and for potlucks (it is easy to transport/serve in crockpot). As I recall, you basically just stir sauce and ricotta and mozzarella and browned meat (or mushrooms for vegetarian) into cooked ziti noodles. Optionally bake it with some parm and more mozzarella on top.
Lasagna was my mother’s go-to for church pot luck main dish. She always used cottage cheese instead of ricotta. Fine by me but heresy to hubby and his family.
I soak my lasagna warm water, no cooking. One less pot to wash.
My mom and I are like your mom and prefer cottage in lasagna and stuffed shells because it isn’t sweet like ricotta. I used to not like the bumpiness either, so I’d blend the cottage cheese in the food processor (with eggs, garlic and onion powder, spinach, seasonings) before stuffing the shells. So creamy that way!
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Ricotta for me definitely!
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Because I grew up with cottage cheese lasagna, I like the taste of that OR ricotta cheese. Being lazy, I’d rather use cottage cheese (easier to spread). But I’ve almost always used ricotta, which hubby and kids prefer.
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