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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 shredded part-skim mozzarella cheese, divided
- 3 cups 2% cottage cheese
- 1 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 3 tablespoons dried parsley flakes
- 12 no-cook lasagna noodles
Directions
- 1. 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.
- 2. Meanwhile, in a large bowl, combine 2 cups mozzarella cheese, cottage cheese, Parmesan cheese, eggs and parsley.
- 3. Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Layer with 3 noodles, 1-1/4 cups meat mixture and 1 cup cheese mixture. Repeat 3 times. Top with remaining mozzarella cheese. Cover and refrigerate for 8 hours or overnight.
- 4. 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.
Nutrition Facts
1 piece: 374 calories, 17g fat (8g saturated fat), 84mg cholesterol, 885mg sodium, 30g carbohydrate (11g sugars, 2g fiber), 26g protein.
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