Lasagne

Submitted by Tona C.

"This is a modified recipe that originated in an old Better Homes & Gardens Cookbook. I have made this casserole dozens of times -- it is delicious and worth the extra time it takes to make the sauce from scratch."

 

• Ready In: 1hr 45mins
• Ingredients: 14
• Yields: 18 squares
• Serves: 18

ingredients

• 2 lbs pork sausage
• 1 1⁄2 tablespoons minced garlic
• 2 tablespoons whole basil
• 3 teaspoons salt
• 32 ounces crushed tomatoes
• 12 ounces tomato paste
• 20 ounces lasagna noodles
• 6 cups creamy cottage cheese (small curd)
• 1 cup grated parmesan cheese
• 4 tablespoons parsley flakes
• 4 beaten eggs
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 lbs provolone cheese, sliced very thin

directions

1. Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally.
2. Cook noodles in large amount boiling salted water till tender; drain; rinse.
3. Combine remaining ingredients, except Provel cheese.
4. Place half the noodles in a 15x10x2 baking dish; spread with half the cottage-cheese filling; add half the Provel cheese and half the meat sauce. Repeat layers.
5. Bake at 375 degrees about 30 minutes. Let stand 10 minutes before cutting in squares -- filling will set slightly. Makes 18 servings.
6. Or assemble early; refrigerate. Be sure to allow 15 minutes or so longer in the oven.