I Know It’s Been Years…

I was guilted into posting again. Life got crazy when I started teaching seminary, but things are getting back to normal now.  I don’t have any witty banter or even pictures, but this lasagna is one of the most asked for recipes that I have.  I hope you like it!

 

Lasagna alla Dave

Sauce:

  • 1 large onion, diced
  • 2 large cloves garlic, minced
  • 1 lb Italian sausage (mild or sweet), either loose or removed from casings
  • 2 28 oz cans of crushed tomatoes
  • 1 8 oz can of tomato paste
  • 2 tbsp basil
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp crushed red pepper
  • ½ tsp black pepper

 

Filling:

  • 1 16 oz container of small curd cottage cheese
  • 1 lb shredded mozzarella cheese, with ½ cup or so reserved for sprinkling on the top
  • ½ cup grated parmesan cheese
  • 1 tsp oregano
  • ¼ tsp black pepper

 

  • 1 lb lasagna noodles

 

Preheat oven to 400 degrees.

In a large stock pot, saute onion in a couple of tablespoons of olive oil for 2-3 minutes. Add sausage and saute until brown. Drain fat and add garlic. Saute for another minute or so. Add tomatoes, tomato paste and spices.  Reduce heat and simmer for 20 minutes.

Boil lasagna noodles in salted water for a few minutes LESS that what the box says. The noodles should be just shy of fully cooked. Drain the pasta and set aside until they cool off a bit.

Mix all ingredients for the filling in a medium sized bowl.

Once the noodles are cool enough to handle, spread sauce on the bottom of a 9×13 (or larger) pan. Place a single layer of noodles in the pan, then spoon about ¼ of the cheese filling on top of that. Cover this layer with more sauce and then repeat the layers until you have used all the pasta. Sprinkle the reserved mozzarella on top.

Bake for 25 – 30 minutes, until the sauce is bubbling and the cheese has started to brown a bit.  If you have the patience, let it rest for 10 minutes or so after taking it out before serving.