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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My mom's lasagne recipe from her father. You can substitute ricotta cheese for the cottage cheese and parmesan for the romano, as it is delicious either way. I make this every year for Christmas dinner, and my eldest often asks for it on his birthday! I freeze the leftovers in single-serving portions for an easy meal on Feed Your Damn Self nights. Ingredients:
1 lb hot italian sausage |
1 tablespoon dried basil |
1/8 teaspoon garlic powder |
1 (16 ounce) can diced tomatoes |
2 (6 ounce) cans tomato paste |
24 ounces cottage cheese |
1/2 cup romano cheese |
2 tablespoons dried parsley |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
2 large eggs |
8 ounces shredded mozzarella cheese |
1 (16 ounce) box lasagna noodles |
Directions:
1. Preheat oven to 375.
2. Boil pasta while meat filling simmers.
3. Meat filling: Brown and drain sausage, Add remaining ingredients. Simmer on LOW, covered, stirring frequently, for 30 minutes.
4. Cheese filling: Combine all ingredients, set aside.
5. Layer into a large baking dish in the following order: pasta, meat filling, cheese filling, mozzerella, pasta, meat filling, cheese filling, mozzerella.
6. Bake at 375 for 30 minutes.
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