AuthorHeather WallaceCategorynOOdlesDifficultyBeginner<font size="4"><b>One of my all-time favorite meals from childhood is lasagna.</b></font>
My mother and grandmother made this recipe and every other lasagna I've ever had fails to live up to this one. I've made my own tweaks here and there throughout the years...but kept it pretty much true to the original recipe. I know some people swear by using Ricotta Cheese in lasagna, which I've tried substituting for the cottage cheese in this recipe but I find that my personal preference is cottage cheese. Don't get me wrong, it's great with Ricotta as well but I crave the original recipe I grew up with.
I sometimes change up the recipe by adding some fresh from the deli Mozzarella on the top of shredded Mozzarella, just for some extra creamy flavor. There is, however, one thing that I will not change to try a different variation...the meat. It must be pork sausage, and my go-to is Bob Evans Original Roll Sausage. I love the flavor that the pork sausage gives to the sauce...no other meat is going to give you that.
Another substitute is using garlic powder in place of the fresh garlic...if you don't have any garlic on hand it will do in a pinch, just add about 1/2 to 1 teaspoon of garlic powder to the meat sauce in place of the minced garlic.
To make ahead, assemble lasagna layers and refrigerate, increase bake time to 45 minutes.
In a large skillet over medium heat cook 1 lbs of pork sausage until browned, drain grease from the pan. Add 1-2 cloves of minced garlic, 1 tablespoon of dried basil, 1 teaspoon of salt, 1 (28-ounce) canned diced tomatoes and 2 (6-ounce) cans of tomato paste.
Simmer uncovered for 30 minutes stirring occasionally.
Preheat oven to 375°.
Meanwhile, cook pasta according to package directions in a large pot of lightly salted water and drain; set aside.
In a medium bowl add 2 beaten eggs, 3 cups of cottage cheese, 1/2 cup of Parmesan Cheese, 2 tablespoons dried parsley, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Stir until combined and set aside.
In a 9x13" pan layer half of the noodles, half of the cottage cheese mixture, half Mozzarella Cheese, and half of meat sauce.
Continue to layer with remaining noodles, cottage cheese, and meat. Top with the rest of the Mozzarella.
Bake for 30 minutes, or until top is golden and cheese is melted.
and Enjoy!
Ingredients
Directions
In a large skillet over medium heat cook 1 lbs of pork sausage until browned, drain grease from the pan. Add 1-2 cloves of minced garlic, 1 tablespoon of dried basil, 1 teaspoon of salt, 1 (28-ounce) canned diced tomatoes and 2 (6-ounce) cans of tomato paste.
Simmer uncovered for 30 minutes stirring occasionally.
Preheat oven to 375°.
Meanwhile, cook pasta according to package directions in a large pot of lightly salted water and drain; set aside.
In a medium bowl add 2 beaten eggs, 3 cups of cottage cheese, 1/2 cup of Parmesan Cheese, 2 tablespoons dried parsley, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Stir until combined and set aside.
In a 9x13" pan layer half of the noodles, half of the cottage cheese mixture, half Mozzarella Cheese, and half of meat sauce.
Continue to layer with remaining noodles, cottage cheese, and meat. Top with the rest of the Mozzarella.
Bake for 30 minutes, or until top is golden and cheese is melted.
and Enjoy!