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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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This is a modified recipe that originated in an old Better Homes & Gardens Cookbook. I have made this casserole dozens of times - it is delicious and worth the extra time it takes to make the sauce from scratch. Ingredients:
2 lbs pork sausage |
1 1/2 tablespoons minced garlic |
2 tablespoons whole basil |
3 teaspoons salt |
32 ounces crushed tomatoes |
12 ounces tomato paste |
20 ounces lasagna noodles |
6 cups creamy cottage cheese (small curd) |
1 cup grated parmesan cheese |
4 tablespoons parsley flakes |
4 beaten eggs |
2 teaspoons salt |
1 teaspoon pepper |
2 lbs provolone cheese, sliced very thin |
Directions:
1. Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally.
2. Cook noodles in large amount boiling salted water till tender; drain; rinse.
3. Combine remaining ingredients, except Provel cheese.
4. Place half the noodles in a 15x10x2 baking dish; spread with half the cottage-cheese filling; add half the Provel cheese and half the meat sauce. Repeat layers.
5. Bake at 375 degrees about 30 minutes. Let stand 10 minutes before cutting in squares - filling will set slightly. Makes 18 servings.
6. Or assemble early; refrigerate. Be sure to allow 15 minutes or so longer in the oven.
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