Ingredients for the best lasagna!
As the wife of a man whose favorite food is Italian I am always trying to master a new dish. His favorite is spaghetti but this homemade lasagna ranks a close second. Hands down it is the best I’ve ever had even if I did make it. 😉 It is also fairly simple but does take a little while. I would allow 1.5 hours from when you enter the kitchen to when you place it on the dining room table. (That should give you plenty of time to chase a baby, prepare a salad, clean up the kitchen, exercise, etc.)
Remove the casings from 2 Italian sausage links and crumble in a small skillet. Add 1/4 c. choped onion and 1 garlic clove minced. Cook over medium until meat is no longer pink.
Add 1 can (14.5oz) of undrained diced tomatoes, 1/4 c. tomato paste OR ketchup, 3/4 t. sugar, 1/2 t. basil, 1/4 t. salt, 1/8 t. crushed red pepper flakes, and 1/8 t. pepper
Cook 4 lasagna noodles according to package directions and drain.
Combine 1 beaten egg, 3/4 c. cottage cheese (or ricotta), and 1 T. parsley.
In a loaf pan spread 1/3 c. red sauce. Trim noodles to fit the dish. Layer 1/3 of the noodle pieces, top with 1/3 of the remaining sauce, 1/3 cottage cheese and 3 T. mozzarella cheese. Repeat these layers twice.
Bake at 375 covered for 30 minutes. Sprinkle with parmesan cheese. Let stand 15 minutes before serving. Enjoy!
Emerson Family 
Sounds yummy, I’ll have to try this recipe out!
Let me know how it turns out! You could probably also easily double it and freeze one (if you have 2 loaf pans). I haven’t tried that though but I think it would work. 🙂
I’ll let Pete know about this. It looks delicious. You know I wasn’t hungry until you sent me this link lol.
thank you for feeding my hungry boy…
You don’t have to cook the noodles. You can layer them in the lasagna raw, and cover with foil. Add about 15 min. extra to the baking time. I also let mine stand 15 minutes before cutting into it. Looks yummy!!