1 pound mild Italian sausage
1 clove garlic, minced
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
2½ cups (about 28-ounce can) diced tomatoes, drained slightly
¼ teaspoon chili powder
1 teaspoon salt
1 tablespoon basil
½ teaspoon oregano
¼ teaspoon paprika
½ teaspoon black pepper
1 tablespoon parsley
Set noodles aside. Brown and drain sausage. Add remaining ingredients. Simmer uncovered (I use a splatter guard) for at least 30 minutes, stirring occasionally.
½ pound mozzarella, sliced or shredded
½ cup grated Parmesan
½ pound shredded mild cheddar
Combine and set aside for cheese layer.
2 eggs
1 pint cottage cheese
2 tablespoons parsley
Beat eggs. Stir in cottage cheese and parsley.
Layer noodles, cottage cheese mixture, meat sauce, cheese in greased 9x13-inch pan or two square pans. Repeat twice for a total of three layers.
Bake uncovered at 375 degrees for 30 minutes.
Can be frozen. Allow at least 24 hours to thaw in fridge, then bake.
1 comments:
Barilla is my favorite brand of no-boil lasagna noodles. I've tried several, but they have the best shape. I use their 9 ounce box for a 9x13 lasagna.
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