Wednesday, May 6, 2009

WDW - Lasagna

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When I got married, I had one recipe. That's right, ONE. Lasagna.

It was a pretty good lasagna, too. My mom used to make it and she would put little circles of pepperoni on top. They would get all crispy when they baked, and we used to pick them off and eat them before she would be able to get the lasagna to the table!

But, somewhere down the road, I acquired this recipe from my friend, Patti. And this is the one I've been making ever since. I really like the way the sauce is on the top, keeping everything moist, flavorful, and ooey-gooey inside.

This lasagna is ridiculously simple to make, even if it does dirty the kitchen a bit. It can satisfy a real Italian craving faster than you can say Parmigiano Reggiano. Be sure to serve it with some nice crusty bread, or better yet - garlic bread. Enjoy!

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Lasagna

1 lb. mild or spicy Italian sausage (I use chicken sausage),
casings removed
3 cloves garlic, minced
1 Tbsp. dried basil
1 can (12 ozs.) tomato paste
1 can (15 ozs.) diced tomatoes in juice, undrained

2 eggs
3 cups small curd cottage cheese
½ cup parmesan cheese
1 Tbsp. dried parsley
1 tsp. pepper

1 lb. mozzarella cheese, grated
6 lasagna noodles, cooked slightly underdone

Heat a large skillet over medium heat. Spray with Pam and add the sausage. Cook, breaking up the sausage into bite sized pieces with the back of a large spoon. When sausage is cooked through, add the garlic and cook 2 minutes more. Add the basil, tomato paste, and diced tomatoes and mix well. Mixture will be chunky. Lower heat to simmer and cook for 20 minutes, stirring occasionally.

For the cheese filling, in a large bowl, beat the eggs. Add the cottage cheese, parmesan, parsley, and pepper, and stir well to combine.

In a greased 9 x 13 pan, begin by putting a small amount of sauce on the bottom. Layer half the noodles (3), then half the cheese filling, then half the mozzarella cheese. Add half the remaining sauce for the next layer. Then repeat with the remaining noodles, cheese filling, and mozzarella cheese. Spread remaining sauce on top and sprinkle with additional parmesan cheese if desired. Cover with aluminum foil. Bake at 375 degrees for 45 minutes. Let sit 10 minutes, covered, before serving (very important).

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2 comments:

Anonymous said...

now for the whole cottage cheese or ricotta question.

whatever you use, it looks YUMMY!

Jensen Family said...

Karen this was so unbelievably delicious. My Nonna would be proud.
XO,