Email to Ella Howell      

Italian Sausage Lasagna

Source of Recipe

Lawanda Isbell


Recipe Introduction

This lady sat with a friend of mine, Helen Faye and she made this casserole one day and gave me some to try. I was hooked. Don't let all the steps scare you, the out come is far better than you can believe

List of Ingredients

1 lb Italian sausage (Johnsonville brand milk)
1 medium onion chopped
1 clove garlic finely chopped
3 TB chopped fresh parsley
1 TB chopped fresh basil leaves
1 tsp sugar
1 -14 ounce can whole tomatoes undrained Italian style and mashed
1 14 ounce can tomato sauce
8 uncooked lasagna noodles
1 container (2 cups) small curd cottage cheese
1/2 cup grated Parmesan cheese
1 TB chopped fresh oregano or 1-1/2 tsp dried
2 cups shredded mozzarella cheese (2-8 oz pkgs)



Recipe

In a skillet cook sausage and onions and garlic until sausage is done. Drain. Stir in 2 TB parsley, the basil, sugar tomatoes, and tomato sauce, breaking up the tomatoes with a fork. Heat to boiling, stirring occasionally. Reduce heat, simmer uncovered about 30 to 45 minutes. Heat oven to 350. cook and drain noodles as directed on package. i take them out of water and lay them out flat on a sheet of foil to cool. In a small bowl mix cottage cheese, 1/4 cup of Parmesan cheese, oregano and remaining 1 TB parsley. Layer tomato sauce mixture, then noodles, and half of cheese mixture. Then sprinkle with 8 ounces of mozzarella cheese. Repeat layers, then top with rest of Parmesan cheese. Cover and bake 30 minutes. Uncover and bake 15 minutes before cutting.
YOU CAN ALSO DO THIS:
When you buy the Italian link sausage, peel off the casing and cook it like crumbled breakfast sausage. You can also use the uncooked noodles and put them on dry into the dish. use lots of fresh basil for good taste .Also use some fresh Parmigiano Reggiano cheese which makes it great.