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1 pound bulk pork sausage or ground beef 1/2 cup chopped onion 1 clove garlic, minced (1 ) 16-ounce can tomatoes, cut up (1) 8-ounce can tomato sauce (1) 6-ounce can tomato paste 2 teaspoons dried basil, crushed 1 teaspoon salt 8 ounces lasagna noodles 1 tablespoon cooking oil 2 eggs 2 & 1/2 cups cream-style cottage cheese ( or ricotta) 3/4 cup grated Parmesan or Romano cheese 2 tablespoons dried parsley flakes 1 pound mozzarella cheese, thinly sliced Preheat oven 375º Cook meat, onion, and garlic till meat is browned. Drain off fat. Stir in the undrained tomatoes and next 4 ingredients. Cover; simmer 15 minutes, stirring often. Meanwhile, cook noodles till tender in boiling salted water with cooking oil added to water. Drain; rinse noodles. Beat eggs; add cottage cheese, 1/2 cup of the Parmesan or Romano, the parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer half of the noodles in a 13x9x2-inch baking dish; spread with half of the cottage cheese filling. Add half of the mozzarella cheese and half of the meat sauce. Repeat layers. Sprinkle remaining Parmesan atop. Bake in a 375º oven for 30 to 35 minutes or till heated through. (Or, assemble early and refrigerate; bake 45 minutes or till hot.) Let stand 10 minutes. Makes 10 servings. |