Company Lasagna
TOTAL TIME: Prep: 40 min. + chilling Bake: 50 min. + standing
YIELD: 12 servings.
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, Galena, Ohio
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.
© 2024 RDA Enthusiast Brands, LLC