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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I like the vegetables in this Lasagne. Since we never had ricotta cheese around, this recipe uses cottage cheese. Ingredients:
1 lb bulk hot italian sausage |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/2 cup chopped carrot |
1 (16 ounce) can chopped tomatoes |
1 (6 ounce) can tomato paste |
1 teaspoon salt |
1/2 teaspoon oregano |
1/4 teaspoon pepper |
10 ounces lasagna noodles |
3 cups cottage cheese |
1/2 cup grated parmesan cheese |
2 eggs, beaten |
2 tablespoons parsley |
1/4 teaspoon pepper |
16 ounces sliced mozzarella cheese |
Directions:
1. In skillet cook sausage, onion, celery and carrot until meat is lightly browned.
2. Drain off excess fat and stir in tomatoes, tomato paste, salt, oregano and first 1/4 tsp pepper.
3. Simmer, uncovered, 30 minutes stirring occasionally.
4. Cook lasagna according to package directions and drain well.
5. In a small bowl combine cottage cheese, parmesan cheese, eggs, parsley and the remaining pepper.
6. Place half the noodles in a greased 13 x 9 baking dish.
7. Spread with half the cheese filling and half the meat sauce. Top with half the mozzarella.
8. Repeat layer.
9. Bake uncovered in 375 degree oven for 30 minutes.
10. Let stand 10 to 15 minutes before serving.
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