Lasagna
From the kitchen of Grandma Stortini
INGREDIENTS
2 pounds Italian sausage, ground
3 cups tomato juice
1 – 12 oz. and 1- 6 oz. cans tomato paste
½ t. garlic powder
1 ½ t. basil
8 oz. Lasagna noodles (at least 12 – 16 noodles)
2 cups cottage cheese
½ cup parmesan cheese
2 eggs
1 ½ T. fresh chopped parsley
2 t. salt
½ t. pepper
1 pound mozzarella cheese, grated
3 cups tomato juice
1 – 12 oz. and 1- 6 oz. cans tomato paste
½ t. garlic powder
1 ½ t. basil
8 oz. Lasagna noodles (at least 12 – 16 noodles)
2 cups cottage cheese
½ cup parmesan cheese
2 eggs
1 ½ T. fresh chopped parsley
2 t. salt
½ t. pepper
1 pound mozzarella cheese, grated
DIRECTIONS
- Brown sausage. Pour off fat. Add juice, paste, garlic and basil. Simmer about 30 – 45 minutes.
- Cook lasagna noodles until just done. Rinse with cold water
- Mix Cottage cheese, parmesan, eggs, parsley, salt and pepper in blender until smooth.
- Spoon a little of the sauce into 9x13 pan. Place layer of noodles, then cheese mixture, sauce and mozzarella. Repeat until you have 3 or 4 layers, ending with mozzarella.
- Bake, covered at 350 degrees for about 45 minutes. Uncover and bake 15 minutes more. Let stand for 10 minutes before cutting.
- Katie Absher - You can make this ahead and refrigerate. If you do, increase the cooking time a bit.