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Luscious Lasagna




Source of Recipe


Grace Charlesworth


List of Ingredients




1 lb. bulk Italian sausage, bulk
pork sausage, or ground beef
1 clove garlic, minced
1 Tbsp. snipped parsley
1 Tbsp. dried basil, crushed, or
1/4 cup snipped fresh basil
1 14 1/2-oz. can tomatoes, cut up
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
10 oz. lasagna noodles (about 10
noodles)
2 12-oz. cartons (3 cups)
cream-style cottage cheese
2 beaten eggs
1/4 to 1/2 tsp. pepper
2 Tbsp. snipped parsley
1/2 cup grated Parmesan cheese
8 oz. shredded mozzarella
cheese
Grated Parmesan cheese
(optional)
Fresh basil leaves (optional)


Recipe



In a large saucepan cook meat till brown; drain fat. Add garlic, the 1 tablespoon parsley, the 1 tablespoon basil, undrained tomatoes, tomato sauce, and tomato paste to meat. Bring just to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or till thickened, stirring occasionally. Meanwhile, cook noodles according to package directions; drain. Rinse with cold water. Drain the noodles well. In a bowl combine cottage cheese, eggs, pepper, remaining parsley, and the 1/2 cup Parmesan cheese.

Arrange half the noodles in a 3-quart rectangular baking dish. Spread with half the cottage cheese mixture. Sprinkle with half the mozzarella cheese. Spoon half the meat mixture over all. Repeat layers. Cover dish loosely with foil.

Bake in a 375[degrees] oven for 30 minutes or till heated through. Let stand 10 to 15 minutes before serving. If desired, sprinkle with additional Parmesan cheese and garnish with fresh basil leaves. Cut in squares to serve.

YIELD: 12 Servings

Nutrition facts per serving: 343 cal., 15 g total fat (7 g sat. fat), 80 mg chol., 845 mg sodium, 26 g carbo., 1 g fiber, and 24 g pro. Daily Values: 16% vit. A, 26% vit. C, 20% calcium, and 17% iron.