Sunday, November 4, 2012


When I first started cooking for Scott, I remember him saying something along the lines of, "I'll say you're a good cook once you can make lasagna." This was definitely one of the best lasagnas I've ever made! I don't think I will ever go back to using ricotta in lasagna. The cottage cheese was just too good! It was sinful...but definitely a go to.

Lasagna-adapted from Cooking with Kare cookbook
Total Time: 1 hour
Serves 12
  • 1 pound Italian sausage
  • 1 15-ounce can diced tomatoes
  • 2 6-ounce cans tomato paste
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 1 clove garlic, minced
  • 12 uncooked lasagna noodles
  • 1 24-ounce carton low-fat cream cheese
  • 2 eggs, beaten
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon black pepper
  • 1 pound mozzarella cheese, thinly sliced
Heat oven to 375 degrees. In a large saucepan, cook sausage over medium-high heat until no longer pink; drain fat. Stir in tomatoes, tomato paste, parsley, basil, garlic and salt. Bring to a boil.

Meanwhile, cook lasagna noodles according to package directions; drain.

In a medium bowl combine cottage cheese, eggs, Parmesan cheese and pepper. In 13x9 inch baking pan layer 4 noodles, 1/3 sauce, 1/2 cottage cheese mixture and 1/3 sliced cheese. Repeat; end with noodles, sauce and sliced cheese. 

Bake 30-40 minutes or until bubbly all over. 

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