Lasagna
My version of this classic dish using cottage cheese in a 2 quart casserole.
Ingredients
- ½ lb Italian sausage, mild or sweet
- 12 slices mozzarella cheese (1 pkg from Walmart)
- 1 16 ounce carton cottage cheese (I use fat free)
- 6 Lasagna noodles, uncooked
- 1 28 ounce can crushed tomatoes, in tomato juice
- 1 cup water
- 1 tbsp minced garlic
- 1 tbsp minced dried onion
- 2 tbsp Italian seasoning
- cannola oil spray
- 1 egg, optional
- 1 tbsp shredded parmesan cheese, optional
Instructions
- Preheat oven to 350 degrees and spray 2 quart casserole with cannola oil spray.
- Crumble and brown the Italian sausage in a large skillet. Remove sausage to another dish.
- Add the crushed tomatoes, water, garlic, onion, and Italian seasonings to the sausage drippings. Mix well and let simmer at low heat for 20 minutes. Taste and adjust seasonings if desired.
- Place 3 uncooked lasagna noodles across the bottom of the 2 quart casserole dish (may need to break a small corner off a couple of needles if corners of dish are not square).
- Add 1/2 of tomato sauce and spread across the lasagna noodles.
- Sprinkle the Italian sausage evenly over the tomato sauce.
- Lay 6 slices of mozzarella cheese over the sausage. Spread the cottage cheese evenly over the mozzarella slices and then add another layer of mozzarella slices.Note: the cottage cheese may be mixed with an egg if a firmer cooked texture is desired.
- Lay the remaining 3 lasagna noodles over the cheese and cover with the remaining tomato sauce mixture.
- Bake at 350 degrees for 45 minutes. Let rest for 20 minutes before serving for the noodles to finish absorbing the liquid.
- Optional - I like to sprinkle some shredded parmesan cheese on top right after removing lasagna from the oven.
Notes
Depending on your baking dish, you may end up with extra tomato sauce. As long as the top noodles are covered.Leave some space at the top of the dish for the sauce to bubble up while cooking.
Ricotta or a cheese blend can be mixed with or substituted for the cottage cheese.
I usually freeze the other 1/2 pound of Italian sausage for later use in another lasagna or to make Zuppa Toscana soup.