"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lasagne Recipe

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This recipe for Lasagne, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Browne
Added: Sunday, August 24, 2008


1 lb. Italian sausage
1 clove garlic, minced
1 T. whole basil
1-1/2 tsps. salt
1 - 1 lb. can (2 cups) tomatoes
2 - 6 oz. cans (1-1/3 cups) tomato paste

10 oz. lasagne noodles
3 cups fresh creamy cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 T. parsley flakes
2 beaten eggs
1 tsp. salt
1/2 tsp. pepper
1 lb. Mozzarella cheese, sliced very thin.

Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally.

Cook noodles in a large amount of boiling salted water JUST UNTIL SLIGHTLY TENDER. Do not overcook! or they will be mushy! Drain and rinse.

Combine the remaining ingredients, except the Mozzarella cheese.

Place half the noodles in a 13" x 9" x 2" baking dish. Spread with half the cottage cheese filling; add half the Mozzarella cheese, and half the meat sauce. Repeat layers.

Bake at 375 about 30 minutes. Let stand 10 minutes before cutting in squares -- the filling will set slightly.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Although it isn't "authentic," I usually use ground beef instead of Italian Sausage, and add extra Italian spices. I like to cook the meat mixture longer than 30 minutes so that it's extra rich, but if you do that be sure to make extra, because it cooks down and thickens. You can use Ricotta cheese instead of cottage cheese, but I prefer the cottage cheese. This is a great recipe to assemble in advance, refrigerate, and then bake before serving. If you do that, be sure to allow an extra 15 minutes or so in the oven.




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