1 box lasagna noodles cooked, cooled and dried (can substitute ‘no boil’ noodles)
1 batch of ‘Sunday Gravy’ (see recipe in book) or substitute with:
2 jars Prego traditional -AND-
2 jars Arrabiata sauce (spicy marinara)
1lb Italian sausage (mild or spicy)
1 yellow onion, diced
2 cloves garlic, chopped
24 oz cottage cheese
4 oz goat cheese
8 oz grated parmesan cheese
8 oz shredded mozzarella
8 oz shredded Italian blend cheese
Preheat oven to 375.
Brown Italian sausage. Add onion and sauté until translucent. Add garlic and stir for about 1 minute. Add jarred sauce and reduce to low and slow simmer for 20-25 minutes. This thickens the sauce.
Meanwhile, combine cottage cheese, goat cheese, 4oz of the grated Parmesan, and salt and pepper to taste. Mix well to ensure the goat cheese is well blended into the mixture.
Add a ladle of sauce into the bottom of a 9x13” pan and spread evenly. This prevents the noddles from sticking. Later the lasagna, starting with noodles, sauce, a sprinkle of Parmesan cheese, noodles, cottage cheese mixture, a sprinkle of Italian cheese blend. Repeat until all noodles are used. Ensure the top layer is a thick layer of sauce.
Cover with foil and bake for 45 minutes. Remove foil and gently sprinkle mozzarella on top layer, making sure to spread evenly and go towards the edge. Return to oven and make an additional 15 minutes, or until cheese has melted and lightly browned.
Remove from oven and cool 20-30 minutes before slicing. This will help keep the lasagna intact. Don’t skip this step or your lasagna will slide apart when you slice it.