INGREDIENTS:
- 12 lasagna noodles
- 1-1/4 lbs Italian sausage or ground beef
- 1 (24-oz) jar spaghetti sauce
- 2 (8-oz) can tomato sauce
- 1 tsp Italian seasoning
- 1 (24-oz) container cottage cheese
- 1 (8-oz) block of cream cheese, softened
- 1/4 cup sour cream
- 1 egg, beaten
- 1 Tbsp dried parsley
- 1 lb mozzarella cheese slices
- 1/2 cup grated parmesan cheese
INSTRUCTIONS:
- Preheat oven to 375ºF.
- Cook pasta according to package directions. Drain and set aside.
- Brown sausage in a skillet over medium heat; drain. Stir in spaghetti sauce, tomato sauce, and Italian seasoning. Simmer over low heat for 5 to 10 minutes, until the sauce starts to thicken. Remove from heat and set aside.
- In a bowl, combine cottage cheese, cream cheese, sour cream, egg, and parsley. Set aside.
- Lightly spray a 9x13-inch pan with cooking spray. Spread 1 cup meat sauce in the bottom of the pan. Top with 6 lasagna noodles, lengthwise and overlapping to cover.
- Top noodles with half of the cottage cheese, top with third of mozzarella cheese. Spoon 1/2 of meat sauce over cheese; sprinkle with 1/4 cup parmesan.
- Repeat layering; starting with 6 lasagna noodles and ending with remaining meat sauce and parmesan cheese. Top with remaining mozzarella cheese. Cover with foil.
- Bake lasagna covered for 25 minutes. Remove foil and bake uncovered an additional 30 minutes, until bubbly. Let stand 15 minutes before serving.
NOTES:
Can prepare lasagna through Step 7 and refrigerate or freeze for later.
To bake lasagna after freezing, thaw completely and bake as directed above.
Can use shredded mozzarella cheese instead of slices.
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