Company Lasagna

Name: Company Lasagna
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

13 ingredients

4 steps

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.