Thursday, June 19, 2014

Recipe for Today: My Modified Lasagna

Ingredients
- Lasagna noodles
- fresh mushrooms
- italian sausage
- spinach (sometimes add this not always)
- chopped onion
- 2 cloves garlic
- 26 oz chopped tomatoes
- 12 oz tomato paste
- 12 oz tomato sauce
- fresh oregano (2 1/4 c)
- fresh basil (2 1/4 c)
- cottage cheese
- 3 cups (12 oz) mozzarella cheese
- 2 eggs
- 1/2 c fresh parmesan cheese
extras:
- sliced black olives
- sliced green olives

Directions:
Cook pasta according to pkg directions.
Preheat oven 350 F
In large sauce pan, cook sausage until brown.  Add sliced mushrooms, onion and garlic until tender.  Stir in chopped tomato sauce, paste and sauce, 1/4 c basil and 1/4 c oregano.  Simmer 15 minutes.
In separate bowl, place cottage cheese, 2 c mozzarella, eggs and 1/4 c basil and 1/4 c oregano, mix well.
Spread 1/2 c sauce on bottom of greased 13 x 9 baking dish (I use a cake dish with 2-3" sides).
Top with lasagna noodles.
Add cottage cheese mixture layer.
Add layer of 1 c sauce.
Add 1/4 c parmesan cheese layer.
Add 1/4 c mozzarella cheese layer.
*Repeat layering until it fills the dish.
The top will be remaining sauce and 1 c mozzarella cheese layer.

Cover.
Bake 45-50 minutes or until hot and bubbly.
Uncover and let stand 15 minutes.
Garnish as desired.
Refrigerate leftovers.

Makes 6-8 servings.

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