Mile-High Lasagna~*~Sandy~*~
1/2 pound Italian sausage, removed from casings
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg
9 lasagna noodles (sub no-boil noodles)
1 pound shredded mozzarella cheese
1. In a large skillet over medium heat, cook sausage and onion until
brown. Add tomato paste, crushed tomatoes, water, oregano, garlic
powder, and sugar. Cook over medium heat until mixture comes to a boil.
Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside. (Or just stir together)
3. Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain. (Use no-boil noodles)
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish.
Cover sauce with 3 noodles. Cover noodles with one-third of remaining
sauce. Top with half the mozzarella. Place another layer of noodles and
one of sauce over the mozzarella; top that with the cottage cheese
mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
