Mile-High Lasagna
~*~Sandy~*~
1/2 pound Italian sausage, removed from casings
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg
9 lasagna noodles (sub no-boil noodles)
1 pound shredded mozzarella cheese
1. In a large skillet over medium heat, cook sausage and onion until brown. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside. (Or just stir together)
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. (Use no-boil noodles)
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
Companion Blogs
Sunday, January 1, 2012
Mile-High Lasagna
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