Making great tasting lasagna can be quite easy – here is a recipe that will prove that! And the great thing about using sausage meat instead of ground beef is that the taste is much smoother and just a little different. This dish will also freeze well for you – you can cut leftovers into portions and freeze them separately for instant individual portion dinner servings.
Homemade Sausage Lasagna:
1 lb. of bulk sausage meat
1 can or jar (26 oz. ) of pasta sauce
1/2 cup of water
2 eggs, beaten
3 cups (24 oz.) of cottage cheese
1/3 cup of grated Parmesan cheese
1-2 tablespoons of parsley flakes
1/2 teaspoon each garlic powder, basil and oregano
9 uncooked lasagna noodles
3 cups of shredded mozzarella cheese
In a large skillet, cook sausage meat over medium heat until it is no longer pink; drain off the fat. Stir in pasta sauce and water. Simmer, uncovered for about 10 minutes. Meanwhile, in a large bowl, combine eggs, cottage cheese, Parmesan cheese, parsley and seasonings.
Spread 1/2 meat sauce into a greased 13×9 inch baking dish.Payer with 3 noodles and third of the cheese mixture,meat sauce and mozzarella cheese.Repeat layers twice.
Cover and bake at 375F for 45 minutes. Uncover and bake 10 minutes longer or until noodles are tender. Let stand for 15 minutes before serving.
