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| | Angelina's Lasagna 1 pound of Italian Sausage
1 clove garlic, minced
1 tablespoon of dried basil, crushed
1 1/2 teaspoons of salt
One 1 pound can( 2 cups) of Italian Stewed tomatoes
Two 6 ounce cans of tomato paste
10 ounces of lasagna or wide noodles
3 cups of FRESH Ricotta
1/2 cup of grated Parmesan or Romano cheese
2 tablespoons of dried parsley flakes
2 well beaten eggs
1 teaspoon of salt
1/2 teaspoon of pepper
1 pound of mozzarella cheese, thinly sliced |
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Brown the sausage slowly, spoon off the excess fat. Add the next five ingredients. Simmer uncovered for 30 minutes, stirring occasionally. Cook the noodles in a large amount of boiling salted water until tender, drain and rinse. Combine the remaining ingredients, except the mozzarella. Place half of the noodles in a 13 x 9 x 2 inch baking dish. Spread with half of the cottage cheese filling, and half of the mozzarella cheese and half the meat sauce. Repeat layers. Bake in a oven at 375ºF. for about 30 minutes. Let it stand 10 minutes before cutting into squares, the filling will set slightly. In my house this serves 9 people. Submitted By Angelina S. Phoenix, AZ
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