Ingredients:
- 1 pound bulk italian sausage, bulk pork sausage, or ground beef
- 14 1/2 ounces canned petite diced tomatoes
- 8 ounces canned tomato sauce
- 6 ounces canned tomato paste
- 3 Tablespoon snipped fresh parsley or 3 teaspoon dried
- 1 Tablespoon crushed dried basil or 1/4 cup snipped fresh basil
- 1 clove garlic, minced
- 10 ounces dried lasagna noodles (about 10)
- 2 eggs, beaten
- 12 ounces (3 cups) cream-style cottage cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon black pepper
- 2 cups (8ounces) shredded mozzarella cheese
- grated parmesan cheese (optional)
- fresh basil leaves (optional)
- cooking spray
- Preheat oven to 375 degrees. Grease 9"x13" baking dish with cooking spray.
- Prepare noodles according to package directions. Drain, rinse with cold water and drain again.
- In a large saucepan, cook meat until brown. Drain off fat. Add undrained tomatoes, tomato sauce, tomato paste, 1 Tablespoon parsley, basil and garlic to meat.
- Bring just to boiling, reduce heat and simmer uncovered for 10 to 15 minutes or until reaches desired consistency, stirring occasionally.
- In a medium bowl, combine eggs, cottage cheese, 1/2 cup parmesan cheese, 2 Tablespoons parsley and pepper.
- Layer in baking dish: noodles, cottage cheese mixture, mozzarella and meat mixture. Repeat twice and top with cheese.
- Bake, covered, 30 minutes or until heated through. Let stand for 10 to 15 minutes before serving. Cut into squares to serve. If desired, sprinkle with additional parmesan cheese and garnish with fresh basil leaves.
