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Company Lasagna

“I love having this in the fridge when guests come over. It’s so easy, I can focus on socializing, not stress about dinner.” —Renee Vaughan, Mars, Pennsylvania

12 ServingsPrep: 40 min. + chilling Bake: 50 min. + standing

Ingredients

1 pound bulk pork sausage
2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained
1 can (6 ounces) tomato paste
2 tablespoons dried oregano
4 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
3 cups (24 ounces) 2% cottage cheese
1 cup grated Parmesan cheese
2 eggs, lightly beaten
3 tablespoons dried parsley flakes
12 no-cook lasagna noodles

Directions

In a Dutch oven, cook sausage over medium heat until no longer pink;
drain. Stir in the tomatoes, tomato paste, oregano, garlic, salt and
pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20
minutes or until thickened.
Meanwhile, in a large bowl, combine 2 cups mozzarella cheese, cottage
cheese, Parmesan cheese, eggs and parsley.
Spread 1 cup meat mixture into a greased 13-in. x 9-in. baking dish.

2 of 2

Company Lasagna (continued)

Directions (continued)

Layer with three noodles, 1-1/4 cups meat mixture and 1 cup cheese
mixture. Repeat three times. Top with remaining mozzarella cheese.
Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake
at 350° for 30 minutes. Uncover and bake 20-25 minutes longer or
until bubbly and cheese is melted. Let stand for 10 minutes before
cutting. Yield: 12 servings.

Nutrition Facts: 1 piece equals 374 calories, 17 g fat (8 g saturated fat), 84 mg cholesterol, 885 mg sodium, 30 g carbohydrate, 2 g fiber, 26 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.