| 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
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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