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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 12 |
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âI love having this in the fridge when guests come over. Itâs so easy, I can focus on socializing, not stress about dinner.â âRenee Vaughan, Mars, Pennsylvania Ingredients:
1 pound bulk pork sausage |
2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained |
1 can (6 ounces) tomato paste |
2 tablespoons dried oregano |
4 garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided |
3 cups (24 ounces) 2% cottage cheese |
1 cup grated parmesan cheese |
2 eggs, lightly beaten |
3 tablespoons dried parsley flakes |
12 no-cook lasagna noodles |
Directions:
1. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, oregano, garlic, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.
2. Meanwhile, in a large bowl, combine 2 cups mozzarella cheese, cottage cheese, Parmesan cheese, eggs and parsley.
3. Spread 1 cup meat mixture into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 1-1/4 cups meat mixture and 1 cup cheese mixture. Repeat three times. Top with remaining mozzarella cheese. Cover and refrigerate for 8 hours or overnight.
4. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover and bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.
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