- Servings: 8-12
|20 oz||Sweet Italian Sausage, casings removed|
|1 Tbsp||Minced Garlic|
|1½ jars||Spaghetti Sauce|
|15 oz||Cottage Cheese|
|2||Eggs, lightly beaten|
|1 Tbsp||Dried Basil, parsley, or oregano|
|4 cups||Shredded Mozzarella Cheese, divided|
|1 cup||Shredded Fresh Parmesan Cheese, divided|
|16 oz||Lasagna Noodles, cooked and drained|
Preheat oven to 375 degrees. Crumble and brown sausage. Add garlic; cook for 1 minute more. Add spaghetti sauce and water. Turn off burner. Combine all of the cottage cheese with the eggs, basil, 2 cups of the mozzarella and 1/2 cup of the Parmesan. Cover the bottom of a 13x9-inch baking dish with 3/4 cup of tomato sauce mixture. Layer with 3 or 4 lasagna noodles, 1/3 of the cottage cheese mixture, and 3/4 cup of sauce. Repeat noodles, cheese, and sauce layers 2 more times. Layer 3 to 4 more lasagna noodles, the remaining sauce, 2 cups mozzarella, and 1/2 cup Parmesan. Bake, covered, for 45 minutes. Uncover and bake 15 more minutes. Let sit for 15 minutes before cutting.
I like to use Ragu's Chucky Garden Sauce but I blend it to get rid of the chucks.