 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
When I saw a lasagna recipe that did not call for precooking the noodles, I was anxious to try this time-saving shortcut. Making some changes and additions to suit my taste, I developed this popular dish that I now call my own. Ingredients:
1 pound bulk pork sausage |
1 jar (26 ounces) spaghetti sauce |
1/2 cup water |
2 eggs, lightly beaten |
3 cups (24 ounces) 4% cottage cheese |
1/3 cup grated parmesan cheese |
1 to 2 tablespoons dried parsley flakes |
1/2 teaspoon each garlic powder, pepper, dried basil and oregano |
9 uncooked lasagna noodles |
3 cups (12 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce and water. Simmer, uncovered, 10 minutes. Meanwhile, in a large bowl, combine eggs, cottage cheese, Parmesan cheese, parsley and seasonings.
2. Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with three noodles and a third of the cheese mixture, meat sauce and mozzarella cheese. Repeat layers twice.
3. Cover and bake 45 minutes. Uncover; bake 10 minutes or until a thermometer reads 160°. Let stand 15 minutes before cutting. Yield: 12 servings.
|
|