Ingredients: |
Ingredients: 1 pound bulk Italian sausage
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, crushed
2 tablespoons parsley flakes
1 teaspoon sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1 can (16 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (about 12 ounces)
1 carton (16 ounces) creamed cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon parsley flakes
1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese
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Directions: |
Directions:Cook and stir sausage, onion and garlic in 10-inch skillet until sausage is brown; drain. Stir in 2 tablespoons parsley, the sugar, basil, salt, tomatoes and tomato sauce; break up tomatoes. Heat to boiling, stirring occasionally, reduce heat. Simmer uncovered until slightly thickened, about 45 minutes.
Cook noodles as directed on package; drain. Mix cottage cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches; top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture; sprinkle with remaining mozzarella and Parmesan cheese. Bake uncovered in 350* oven until hot and bubbly, about 45 minutes. Let stand 15 minutes before cutting.
Note: Uncooked lasagna noodles can be used. Break noodles as necessary to fit dish. Noodles will cook as lasagna bakes. |
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