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Simple Sausage Lasagna
When I saw a lasagna recipe that did not call for precooking the noodles, I was anxious to try this time-saving shortcut. Making some changes and additions to suit my taste, I developed this popular dish that I now call my own.
12 Servings
Prep: 20 min. Bake: 55 min. + standing
Ingredients
1 pound bulk pork sausage
1 jar (26 ounces) spaghetti sauce
1/2 cup water
2 eggs, lightly beaten
3 cups (24 ounces) 4% cottage cheese
1/3 cup grated Parmesan cheese
1 to 2 tablespoons dried parsley flakes
1/2 teaspoon
each
garlic powder, pepper, dried basil and oregano
9 uncooked lasagna noodles
3 cups (12 ounces) shredded part-skim mozzarella cheese
Directions
In a large skillet, cook sausage over medium heat until no longer
pink; drain. Stir in spaghetti sauce and water. Simmer, uncovered,
for 10 minutes. Meanwhile, in a large bowl, combine the eggs,
cottage cheese, Parmesan cheese, parsley and seasonings.
Spread 1/2 cup meat sauce into a greased 13-in. x 9-in. baking dish.
Layer with three noodles and a third of the cheese mixture, meat
sauce and mozzarella cheese. Repeat layers twice.
Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes
longer or until a thermometer reads 160°. Let stand for 15
minutes before serving. Yield: 12 servings.
© Taste of Home 2012
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Simple Sausage Lasagna
(continued)
Wine:
Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2012