Sausage Lasagna
( Back to Cookbook Main Menu | Back to Main Dishes | Back to Pasta Dishes )
 

This is close to the original recipe for lasagna that the whole family started with back in the 80's. I have substituted Italian sausage and the pork for the original breakfast sausage.

Also try adding a layer of pepperoni under the middle layer of the meat mixture (this is one of Anna's favorites).

1 lb Italian sausage
1 lb ground pork
1 tbls basil
1/2 tsp garlic powder
1-1/2 tbls Parsley Flakes
3/4 tsp salt
1 16oz can peeled tomatoes
2 6oz cans tomato paste		 3 cups cottage cheese
2 tbls parsley flakes
2 eggs, beaten
1/2 tsp black pepper
1 tsp salt
3/4 cup Parmesan cheese
1 lb sliced Mozzarella cheese
1 8oz pkg lasagna noodles
Brown sausage and ground pork in a skillet and drain the excess grease. Add the garlic powder, parsley flakes, basil, salt, canned tomatoes, and tomato paste to the browned meat. Bring this mixture to a simmer in the skillet for 30 minutes.

While the meat mixture is simmering cook the noodles according to the package directions. Also combine the cottage cheese, beaten eggs, salt, pepper, and parmesan cheese in a large mixing bowl.

Using half of each item per layer place in a glassware baking dish alternating layers of the following: a layer of noodles, a layer of the cottage cheese mixture, a layer of mozzarella cheese slices, and a layer of the meat mixture. Repeat these layers one more time. Preheat oven to 375o. Cover with aluminum foil and bake for 20 minutes. Uncover and cook for another 10 minutes.