A must try Italian Sausage Lasagna! The addition of sausage, fresh basil, cottage cheese, creamy mozzarella, noodles, and a savory sauce come together to make the perfect combination. This hearty dish will be sure to please.
1 pound shredded part-skim Mozzarella cheese
1 package (8 oz.) oven ready lasagna
1 pound Italian sausage
1 clove garlic, minced
1 teaspoon salt
3 tablespoon fresh basil leaves (chopped)
2 cans (28 oz. ea.) crushed tomatoes with puree
1 carton (15 oz.) part skim Ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon black pepper
Prepare sauce and filling according to directions below. Preheat oven to 350 F.
Spread 3/4 cup sauce over bottom of 9x13 baking dish. Arrange 3 uncooked lasagna noodles over sauce; spread 1/3 the filling over pasta; spread approximately 1 1/2 cups sauce over filling; sprinkle with 1 cup Mozzarella cheese. Repeat layers until all ingredients are used, ending with mozzarella cheese. Cover with foil and bake 40-45 minutes; remove foil and continue to bake 15 minutes longer or until hot and bubbly in center. For best results let stand 10 minutes before cutting.
Remove casing from Italian sausage, if needed, and brown slowly until cooked through; drain excess fat; add garlic, 1 teaspoon salt, and crushed tomatoes. Cover and simmer for 30 minutes, stirring occasionally. If needed, thin sauce to desired consistency with a little water.
Combine Ricotta cheese, Parmesan cheese, dried parsley, 1 teaspoon salt, and black pepper; mix.
Lasagna may be prepared a day in advanced and refrigerated. Cover with plastic wrap while in refrigerator; replace plastic wrap with foil to bake. Lasagna will take 15-20 minutes longer to bake, if refrigerated.