Lasagna is the perfect fall food, and this recipe from "Essential Casserole Recipes" is perfect for a day off of work. Enjoy the little bit of extra time in the kitchen you'll spend preparing this classic Italian dish.
Yield: 6 servings
1 pound hot Italian sausage
8 ounce package hot pork sausage
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1 onion chopped
3 cloves garlic, minced
2 tablespoons oil
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1/2 teaspoon salt
1 cup grated parmesan cheese
2 cups small-curd cottage cheese, drained
1 egg, beaten
1 cup fresh parsley, snipped and divided
6 lasagna noodles, cooked
1 12-ounce package shredded mozzarella cheese, divided
Brown sausages in large skillet until crumbly and no longer pink. Drain through strainer and remove grease from skillet.
Saute onion and garlic with oil in skillet. Cook until translucent and stir to keep from burning.
Add crushed tomatoes, tomato paste and seasonings, and stir to mix. Allow to cook until liquid has thickened enough to be spooned out of skillet and spread easily over noodles.
Add sausage to tomato mixture and stir to mix.
In a separate bowl, add parmesan, cottage cheese, egg and half the parsley. Stir to mix.
In a sprayed 9”X13” baking dish, spoon out a thin layer of sausage-tomato mixture over the bottom of the dish.
Layer half the noodles, half the parmesan mixture, half the mozzarella and half the sausage-tomato mixture.
Repeat the layers using the remaining noodles, parmesan mixture, mozzarella and sausage-tomato mixture.
Sprinkle the top with the remaining parsley. Cover with foil and bake at 350 degrees for 30 to 35 minutes until bubbly.