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Recipe Description
Our family favorite, freezes well too.​
Preparation Steps:
Level of Difficulty:
Time Needed:
1 pound sausage
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
3/4 teaspoons salt
1/4 teaspoon ground black pepper
1 tsp white sugar

16 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg

9 lasagna noodles
1 pound shredded mozzarella cheese (I used 3/4lb)​
In a large skillet over medium heat, cook sausage & onion, drain. In a large saucepan put tomato paste, crushed tomatoes, water,(I took these 3 ingredients for a whirl in the blender to combine) add meat & onion, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.

While sauce is simmering, blend cottage cheese, Parmesan and egg together. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Preheat oven to 350 degrees F (175 degrees C).
Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly. Cook longer if made ahead and stored in fridge.
It likes some time to "set up" after it's cooked so give yourself an extra 10-15 before you cut & serve it​
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