March 05, 2021

LASAGNA

Last year I made my first lasagna. Kinda random I know, but it just seemed a bit complicated and the thought of boiling the noodles etc, seemed like too much work. Well I adapted this Ina Garten Recipe with my mother in laws recipe and I think it’s PERFECT. The best part is you don’t have to boil the noodles. You just let them sit in really hot tap water. I hope you enjoy it!

2 Tbsp. olive oil
1 cup chopped onion
8-10 garlic cloves, minced ( I like a lot of garlic, so use half if you don’t)
1 lb Spicy Italian Sausage ( I love Harmons sausage)
1 (28 oz.) can crushed tomatoes
1 (6 oz.) can tomato paste
1/4 cup chopped fresh parsley, divided
1/2 cup chopped fresh basil
1 3/4 tsp. Kosher salt, divided
3/4 tsp. fresh black pepper
8 oz. dry lasagna noodles
15 oz. full fat cottage cheese
1 cup grated Parmesan cheese, plus 1/4 cup for the top
1 egg, lightly beaten
1 lb. fresh mozzarella, thinly sliced.( They sell logs of mozzarella at Trader Joe’s, Costco and that’s perfect. )

Directions:

Heat olive oil in a large heavy-duty skillet. Add the onion and cook for 5 minutes over medium heat or until translucent. Add the garlic and cook until fragrant. Add the sausage, breaking it up with a wooden spoon. Cook for 8-10 minutes or until no longer pink.

Add the tomatoes, tomato paste, 2 tablespoons of the parsley, basil, 1 1/2 teaspoons of salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat for 15-20 minutes or until thickened and reduced.

Fill a large rectangular dish with hottest tap water. Add the lasagne noodles and soak in water for 20 minutes. Move the noodles around occasionally with a pair of tongs so they don’t stick. Drain and lay flat on a parchment lined baking sheet. Don’t leave the noodles in a colander or they will stick together.

In a medium bowl, combine the cottage cheese,1 cup of Parmesan cheese, egg, remaining 2 tablespoons of parsley, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Preheat the oven to 400 degrees F.

Spoon 1/3 of the sauce into a 9X13-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Next layer half the pasta, half the mozzarella, half the cottage cheese mixture, and 1/3 of the tomato sauce. Add the rest of the pasta, mozzarella, cottage cheese, and remaining sauce. Sprinkle with 1/4 cup of Parmesan.

Bake, uncovered for 30 minutes, or until the sauce is bubbling and the noodles are tender. Optional, broil the lasagna for 1-2 minutes. Rest for 15 minutes before slicing and serving.

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