Classic Lasagna

susan simons


Just about every cook has their own version of lasagna, I have several I use depending on if I'm freezing it or looking for something quick and easy, but this one is by far my family's favorite.

pinch tips: Perfect Pasta Every Time





1 lb
hot italian sausage
1/2 c
onion, chopped
1 clove
garlic, minced
1 can(s)
16-ounce can tomatoes, cut up
1 can(s)
8- ounce can tomato sauce
1 can(s)
6-ounce can tomato paste
2 tsp
dried basil, crushed
1 tsp
8 oz
lasagna noodles
1 Tbsp
olive oil or cooking oil of your choice
2 medium
2 1/2 c
cream-style cottage cheese
1/2 c
parmesan cheese
1/2 c
romano cheese
2 Tbsp
dried parsely flakes
1 lb
mozzarella cheese, thinly sliced
1/8 c
sharp cheddar cheese shredded

Directions Step-By-Step

Cook meat, onion, and garlic till meat is browned. Drain off fat. Stir in the undrained tomatoes and tonato sauce, paste, basil and salt.
Cover and simmer 15 minutes, stirring often. Meanwhile, cook noodles till tender in boiling salt water with oil added to water.
Drain; rinse noodles. Beat eggs; add cottage cheese, 1/4 cup parmesan and 1/4 cup of ramano, the parsely, 1 teaspoon salt, and 1/2 teaspoon pepper.
Layer half of the noodles in a 13x9x2-inch baking dish; spread with half of the cottage cheese filling.
Add half of the mozzarella and cheddar cheese and half the meat sauce. Repeat layers. Sprinkle remaining Parmesan and romano cheese atop.
Bake at 375 degrees for 30-35 minutes or until heated through. Let stand 10 minutes before serving.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian