lasagna recipe
from: Shanna Browing
1 1⁄2 lbs Italian sausage (I use hot turkey Italian sausage)
1 tbsp olive oil
1 clove garlic-minced
2 tbsp parsley flakes
1 tbsp basil
2 tsp salt-optional
1 #2 can of tomatoes-we use Hunt’s
1 6 oz can tomato paste
1 10 oz pkg lasagna noodles (I use stone ground whole wheat)
2 12 oz cartons of large curd cream style cottage cheese (I use fat free)
1⁄2 cup parmesan cheese
2 eggs-beaten
1 lb mozzarella cheese-sliced thin
Brown meat in oil and add next 6 ingredients (garlic, 1 tbsp parsley, basil, salt, #2 can tomatoes and tomato paste). Simmer uncovered until thick-1 hour-stirring occasionally
Bring water to a boil-cook noodles
Drain and rinse in cold water (I usually lay them out on a paper towel and then wipe them down to catch any excess water)
Meanwhile, combine cottage cheese, parsley, eggs, 1 tbsp parsley and parmesan in a separate bowl-refrigerate until meat mixture is done.
When meat mixture is finished, add first layer of noodles to a 9x13 pan. Spoon half of the cottage cheese mixture onto the noodles, followed by half of the mozzarella slices and top with half of the meat mixture. Repeat.
Bake for 50 minutes at 350 degrees. Check at 45 minutes.