Heirloom Lasagne

My mom's lasagne recipe from her father. You can substitute ricotta cheese for the cottage cheese and parmesan for the romano, as it is delicious either way. I make this every year for Christmas dinner, and my eldest often asks for it on his birthday! I freeze the leftovers in single-serving portions for an easy meal on "Feed Your Damn Self " nights.

• Ready In: 1 hr
• Serves: 10-12

Ingredients

• For the meat filling

• 1  lb hot Italian sausage
• 1  tablespoon dried basil
• 1⁄8 teaspoon garlic powder
• 1 (16 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste

• For the cheese filling

• 24  ounces cottage cheese
• 1⁄2 cup romano cheese
• 2  tablespoons dried parsley
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2  large eggs

• Also needed

• 8  ounces  shredded mozzarella cheese
• 1 (16 ounce) box  lasagna noodles

Directions

1. Preheat oven to 375.
2. Boil pasta while meat filling simmers.
3. Meat filling: Brown and drain sausage, Add remaining ingredients. Simmer on LOW, covered, stirring frequently, for 30 minutes.
4. Cheese filling: Combine all ingredients, set aside.
5. Layer into a large baking dish in the following order: pasta, meat filling, cheese filling, mozzerella, pasta, meat filling, cheese filling, mozzerella.
6. Bake at 375 for 30 minutes.