Echoes of the Ridge
Cottage Cheese Lasagna
In the quiet moments when the Hollow Tempest relents, Warrick and the coven gather around the hearth. This recipe is more than sustenance—it is a ritual of grounding, warming, and satisfying. Comfort food but in a simpler presentation.
An entree that anchors the coven the night before they prepare to do battle on the mountain against the sky.
Ingredients
Meat Sauce:
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1 lb ground beef (or Italian sausage, or half-and-half)
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1 medium yellow onion, finely diced
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4 cloves garlic, minced
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1 jar (24 oz) marinara sauce
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1 can (14.5 oz) crushed tomatoes
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2 tsp Italian seasoning
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1 tsp dried basil
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½ tsp crushed red pepper flakes (optional)
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Salt and black pepper to taste
Cottage Cheese Layer:
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32 oz full-fat cottage cheese
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2 large eggs
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¼ cup fresh flat-leaf parsley, chopped
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½ tsp kosher salt
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¼ tsp freshly cracked black pepper
For Assembly:
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32 oz full-fat cottage cheese
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2 large eggs
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¼ cup fresh flat-leaf parsley, chopped
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½ tsp kosher salt
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¼ tsp freshly cracked black pepper
Instructions
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Preheat & Prep. Heat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Build the Sauce. In a large skillet over medium-high heat, brown the meat with the onion, breaking it up as it cooks, about 8 minutes. Add garlic; cook 1 minute more. Drain excess fat. Stir in marinara, crushed tomatoes, Italian seasoning, basil, and red pepper flakes. Season with salt and pepper. Simmer uncovered 15 minutes, stirring occasionally.
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Mix the Cheese Layer. In a large bowl, combine cottage cheese, eggs, parsley, salt, and pepper. Stir until well combined.
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Layer the Lasagna. Spread 1 cup of meat sauce across the bottom of the prepared dish. Layer 3–4 noodles over the sauce. Spread one-third of the cottage cheese mixture over the noodles. Spoon one-third of the remaining sauce over that, then sprinkle with ¾ cup mozzarella and a little Parmesan. Repeat layers twice more.
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Top It Off. Finish with the final noodle layer, remaining sauce, remaining mozzarella, and Parmesan.
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Bake. Cover tightly with foil and bake 45 minutes. Uncover and bake 15 more minutes until bubbly and golden at the edges.
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Rest. Let stand 15 minutes before cutting — this is non-negotiable for clean slices.
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Serve. Cut into generous portions. Pairs beautifully with crusty bread and a bold red wine (or a strong cup of tea if writing after dinner).
Notes
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Make Ahead: Assemble up to 24 hours in advance; cover and refrigerate. Add 10 minutes to covered bake time.
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Freezer Friendly: Freeze baked and cooled portions up to 3 months.
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Noodle Tip: You can substitute oven-ready / no-boil noodles — add ½ cup water to the sauce before assembling.
Echoes of the Ridge
Calming Chamomile Lemon Shortbread
In the wake of the Hollow Tempest, the Gravewarden stirs a concoction of blackened berries and silver-root. This brew is whispered to provide sight in the blinding ash clouds, a necessary draught for those who patrol the edges of the ridge when the sky turns to lead.
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Prep Time: 20 minutes
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Chill Time: 1 hour
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Bake Time: 12–15 minutes
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Yield: 24 cookies
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1/2 cup powdered sugar
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2 tbsp loose chamomile tea (finely ground or emptied from ~4 tea bags)
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1 tbsp fresh lemon zest
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1 tbsp fresh lemon juice
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2 cups all-purpose flour
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1/2 tsp salt
Instructions
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Cream: Beat the softened butter and powdered sugar together until smooth and fluffy.
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Infuse: Stir in the finely ground chamomile tea, lemon zest, and lemon juice until well distributed.
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Mix: Gradually add the flour and salt. Mix on low speed just until a cohesive dough forms.
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Shape & Chill: Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for 1 hour until firm.
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Slice: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. Slice the log into 1/4-inch-thick rounds.
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Bake: Arrange slices 1 inch apart on the sheet. Bake for 12 to 15 minutes until the bottoms are lightly golden (the tops should remain pale). Cool completely.
