sausage cheese lasagna
My family loves this recipe. I have used it since about 1979. It was published in a Farm Journal magazine that we received at that time. It is different than most lasagna recipes, because you use tomato soup as the sauce. Hope everyone enjoys.
prep time
30 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 1 pound pork sausage
- 10 1/4 ounces canned tomato soup
- 3 cloves garlic, crushed
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 8 ounces pkg. lasagna noodles
- 2 cups shredded mozzarella cheese
- 16 ounces cottage cheese
- 1/4 cup grated parmesan cheese
How To Make sausage cheese lasagna
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Step 1Brown sausage in a large skillet, stirring to crumble; drain off drippings. Stir in soup, garlic, oregano, and basil; mix well. Heat thoroughly.
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Step 2Cook noodles according to package directions; drain. Place three noodles in a lightly greased 13 x 9 x 2 inch baking dish. Layer 1/3 of meat sauce mixture, mozzarela cheese, cottage cheese and Parmesan cheese over noodles. Repeat layers two more times.
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Step 3Cover with aluminum foil; let stand for two hours or refrigerate overnight. Bake covered at 350 degrees for 30 minutes.
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