Prep 15 mins
Cook 35 mins
Wondering what to do with leftover sauce when you make Jo Mama's World Famous Spaghetti? Here is the perfect answer. Don't skimp on the sauce--this is best when you use 6-7 cups of sauce. Prep time assumes you have already made sauce. I like to make this up in 2 smaller casseroles so I can serve my family one and freeze the 2nd one for later.
- 1419.54-1656.13 ml spaghetti sauce (recipe #22782) or 1419.54-1656.13 ml use jo mama's world famous spaghetti sauce (Jo Mama's World Famous Spaghetti)
- 453.59 g boxextra wide lasagna noodles
- 907.18 g carton cottage cheese
- 4.92 ml oregano
- 3.69 ml salt
- 118.29 ml freshly grated parmesan cheese (divided)
- 680.38 g mozzarella cheese, shredded
- Cook lasagna noodles according to package directions, drain and cut to fit pan.
- In small bowl, mix cottage cheese, oregano, salt and 1/4 cup of parmesan cheese.
- Using two deep 9 x 7-inch glass baking pans or one deep 9 x 13-inch casserole dish, make a layer of noodles followed with 1/2 cottage cheese mixture, 1/2 mozzarella cheese and 1/3 sauce.
- Follow with another noodle layer, remaining cottage cheese, mozzarella cheese and 1/3 sauce.
- Top this with a final noodle layer covered with remaining sauce.
- Sprinkle remaining 1/4 cup parmesan cheese over top.
- Bake in 350°F oven for 30-40 minutes until casserole is bubbling and slightly browned on top.
- Let cool for 15 minutes before serving so lasagna can firm up for easier slicing and serving.
The lasagna was very good, the only thing that I changed was I used ricotta cheese instead of cottage cheese. The sauce really does make this an excellent lasagna. By the way with the sauce I used 1 lb. hot sausage and 1 lb. sweet sausage an no red pepper, Delicious.
I have never been a huge fan of lasagna and that's probably because I have never found a recipe that I really liked. Well I have FINALLY found one! It is a definite MUST to use Jo Mama's World Famous Spaghetti Sauce for this recipe. (I made some alterations based on other reviews. The original sauce recipe calls for 2lbs of Italian sausage. I used 1lb of Mild Italian sausage and 1lb ground beef. I used 6 cloves of garlic, 1/2 cup water, 1 tbsp sugar, 1 1/2 tsp dried basil, 1/2 tsp fennel seeds, 1 tsp Italian seasoning, and 2 tbsp fresh parsley [instead of dried]). In the lasagna recipe I used 475 grams of ricotta (instead of cottage cheese) mixed with 1 egg, 2 tbsp fresh parsley, & 1/2 tsp salt. I also used 1/4 cup more parmesan cheese. For the layers I did 1/3 sauce, 6 noodles, 1/2 of mozarella, 1/3 parmesan cheese. 2nd layer: 1/3 sauce, 6 noodles, ricotta cheese mix, 1/3 parmesan cheese. 3rd layer: last 1/3 sauce, last 6 noodles, the other 1/2 mozarella, and remaining parmesan cheese. HANDS DOWN THE BEST LASAGNA I HAVE EVER HAD!!!!
Ever since I found JoMama's sauce I have been using it for pizza, lasagna, stuffed shells, etc. Certainly the best sauce I've ever had and I grew up in an Italian neighborhood... frankly I think the sauce is what most Italians make with slight variations. My friends mom's never measured, they just started tossing stuff in, so when I was young, it never occurred to me to write it down, then I got married and moved.
I make double batches and freeze, when I get the sauce down to near being portioned out, I leave the remaining sauce and add a bit more liquid (sometimes I add a small can of Ro-tel) and then I use this for my pizza sauce. We use very light amount as we generally like a white pizza, but this little bit spices it up.