Baked Lasagna
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 500 grams bulk Italian sausage, or pork sausage, (1 lb), Shortcut
- 1 clove garlic, minced
- 1 tablespoon dried parsley, crushed
- 1 tablespoon dried basil, crushed
- 1½ teaspoons salt
- 1 can whole tomatoes, (16 oz / 454 g / 2 cups)
- 2 cans tomato paste, (6 oz / 170 g each)
- 280 grams dry lasagna noodles, (10 oz)
- 3 cups cottage cheese, Shortcut
- 2 eggs, beaten
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons dried parsley, crushed
- ½ cup Parmesan cheese, grated
- 500 grams Mozzarella cheese, thin sliced, (1 lb)
Instructions
- In a large saucepan, add the sausage and brown until no more pink is visible, pour off fat.
- Add the next 6 ingredients. Stir together. Simmer uncovered for 30 minutes to blend flavors, stir occasionally.
- Cook the noodles in a pot of boiling salted water until just tender. Drain, rinse under up cold water, drain.
- In a mixing bowl, add the cottage cheese, eggs, seasonings, salt, pepper, parsley, and Parmesan cheese. Mix together.
- Preheat your oven to 190° C (375° F), get out a 9x13 inch baking pan.
- Place ½ the noodles in the bottom of the baking pan.
- Spread ½ the cottage cheese mixture over the noodles.
- Add ½ the Mozzarella slices over the cottage cheese.
- Spread ½ the meat sauce over the Mozzarella slices.
- Repeat the layers.
- Bake for 30 minutes. Let rest for 10 minutes for the filling to start to set up.
- Cut into squares, serve, and enjoy.
Notes
This is borderline between Fair and High cost per serving based on the cheese used, but with 12 servings, that stretches it out pretty good. The cottage cheese shortcut will certainly save you money, and it is easy.
Shortcuts: Italian Sausage, Cottage Cheese.
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