Always a hit for Sunday dinner, and there’s just enough time to toss a fresh salad while waiting to cut the lasagna into servings.
1 lb. ground Italian sausage
1 clove garlic, minced
1 T. fresh basil
1 T. dried oregano
2 t. salt, divided
32-oz. can whole tomatoes, chopped
2 6-oz. cans tomato paste
2 eggs, beaten
3 c. cottage cheese
1/2 c. grated Parmesan cheese
1/2 t. pepper
10-oz. pkg. lasagna, cooked
16-oz. pkg. shredded mozzarella cheese, divided
Brown Italian sausage in a large saucepan; drain. Add garlic, basil, oregano, 1-1/2 teaspoons salt and tomatoes. Simmer, uncovered, 30 minutes, stirring occasionally. Set aside. Blend together eggs, cottage cheese, Parmesan cheese, remaining salt and pepper. Set aside. Layer half the prepared lasagna in a lightly greased 13"x9" baking pan; spread with half the cottage cheese mixture. Add half the mozzarella and half the meat sauce. Repeat layering. Bake at 350 degrees for 45 minutes. Let stand 15 minutes before serving. Serves 8.
Noodles are not only amusing, but delicious.
-Julia Child