By Kimberly Published: Cook time: 1 hour 10 minutes Yield: Serving size: 8 large servings Ingredients for Sauce: 1 lb Italian Sausage, bulk (or casing removed) mild or spicy
24 oz tomato sauce
12 oz tomato paste
2-5 cloves of garlic, diced (we like a lot so we use 5)
1 onion diced (or dried onion to equal 1 onion)
1-2 tsp Farmer Brothers Italian Seasoning
Ingredients for Fillings:
24 oz small curd cottage cheese
8 oz part skim ricotta
1/2 cup shredded parmesan
2 eggs
1 tbsp dried parsley (or fresh if you have it)
Other Ingredients:
9 pieces of no bake lasagna noodles or 9 regular noodles cooked
6 slices provolone cheese
2 cups shredded mozzerella cheese
Directions:
1. Brown sausage in dutch oven. Once almost brown, add in garlic and cook until meat is no longer pink. Add remaining ingredients and simmer on low while you put the filling together.
2. Combine filling ingredients in bowl.
3. Put 1 cup of meat sauce in an oversize 9x13 baking pan. Put 3 noodles. Top with provolone cheese. Layer 2 cups filling mixture, 1 cup mozzerella, 1 cup meat sauce, mozzerella cheese, noodles, remainder of filling, sauce, cheese, noodles last of meat sauce. You can sprinkle extra parmesan on top if you want.
4. Cover with foil and cook at 375 degrees for 50 minutes. Remove foil and cook additional 20 minutes.
This freezes wonderfully as well. TIP: line your baking dish with foil before forming your lasagna (have overhang on sides to use when removing). Form lasagna and freeze until solid. You can then lift the foil out of the pan, remove it from lasagna and then seal lasagna in food saver bag (or freezer bag). Then when you are ready to cook, you can drop it in the original pan and thaw in fridge.
