This was a delicious and easy lasagna recipe. I originally thought it was a little overboard in the cheesy department, but honestly the leftovers reheated perfectly and were awesome. It was just pretty gooey straight out of the oven!
My son liked this one even better than the other one we normally use. He said I should make this one more often. It's a very good, basic lasagna recipe.
|Starting out with all the ingredients.|
|Using Johnsonville sausage for the meat.|
|Mixing the cheese filling.|
|Boiling the noodles.|
|The sausage cooked up with the onion.|
|Layered up, before the final layer of cheese!|
|Gooey and cheesy straight from the oven.|
|Gooey and delicious!|
1 pound ground italian sausage
1/2 onion, diced
1 (32 ounce) jar spaghetti sauce (I used 24-oz and it was fine)
24 ounces cottage cheese
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles, cooked for 8-9 minutes
- In a large skillet over medium heat brown the ground beef and cook with the onion. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
- In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
- To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Cover with aluminum foil.
- Bake in a preheated 350 degree F oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.