Hot Italian Sausage Lasagna

This lasagna uses both hot and mild sausage, ground beef, and other common ingredients filled with cottage cheese, mozzarella and parmesan.

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Ingredients:

• Sauce:
• 1-Package Mild Italian Sausage (such as Syracuse Brand)
• 1-Package Hot Italian Sausage (such as Syracuse Brand)
• 1 lb. Hamburger meat
• 2 Tablespoons butter/margarine
• 1 Tablespoon minced garlic
• Salt and Pepper
• 1 Cup Fresh sliced mushrooms
• 1 Small can sliced black olives
• 1 Small white onion, chopped
• 1-Can Spagetti Sauce (Hunts, Traditional)
• 1-Can diced tomatoes (Del Monte)
• 1 Teaspoon Oregano
• 1 Teaspoon Sweet Basil
• 1 Teaspoon Thyme
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Crushed Red Pepper
• 1 cup water
• Filling:
• 1-Large container cottage cheese, 24 oz. (Borden's) small curd
• 2-Cups Shredded Mozzarella Cheese
• 2-Eggs, beaten
• 1 Teaspoon Parsley
• 1/2 Cup Shredded Parmesan Cheese
• 1 Teaspoon Garlic Powder
• 1-Barilla Oven Ready Lasagna Noodles (9 oz.)
• Shredded Mozzarella Cheese
• Shredded Parmesan Cheese

Method

In a big fry pan brown hamburger meat and sausage. [Before I brown the sausage, I remove the casings and break the meat off in big hunks and throw it in the pan.] Add the 2 T. butter/margarine, garlic, salt and pepper. Add mushrooms and onions; cook until meat is no longer pink and vegetables are cooked. Add the black olives when everything is cooked. Add spaghetti sauce; drain the diced tomatoes and add to pot and then add water. Cover; simmer on low about 1/2 hour, stirring occasionally, to desired consistency. Add more water while cooking, if it seems too thick. Filling: Mix all 6 filling ingredients together. [This is the filling between the noodles and sauce.] In a 13x9 dish or pan, first put a layer of meat sauce, then a layer of uncooked noodles, and a layer of filling. Alternate layers, making the last layer the sauce. Then add more shredded mozzarella cheese and parmesan cheese on top; sprinkle with parsley. Bake at 350 degrees, covered with foil, about 30 minutes. Take foil off and bake for 20 minutes. Let stand 10 minutes before serving.

Notes:

Number of servings: 10-12

Submitted By: Jacquie Jones
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