My sister in law made this great lasagna one night we visited her in California. I made it this past week and just had to share. It fed us for a couple nights. I also made a little salad dressing with my homemade raspberry jam that I have included. My kids gobbled it up. Just in case you didn't have any plans for your Sunday dinner! Enjoy!Lasagna
Sauce:
1 lb mild Italian sausage (jimmy dean)
½ c. Finley chopped onion
¼ c. olive oil
2 cloves crushed garlic
1 6 oz can tomato paste
1 ½ quarts diced tomato
1 8 oz can tomato sauce
1 tsp lawreys seasoning salt
¼ tsp pepper
1 tsp basil
1 tsp oregano
1 tsp sugar
Other ingredients needed to make lasagna:
1 ½ cup grated Parmesan cheese
1 ½ cup mozzarella cheese
¾ lbs noodles
1 lb cottage cheese
Directions:
Saute onion in olive oil. Add sausage and cook until brown. Drain oil. Add the spices and sugar and blend well. Add tomato paste and tomato sauce. Fill each can with water and add to meat. Add diced tomato’s (including the water).
Simmer 1 hour uncovered (there have been times when I haven’t had time to simmer for an hour and it still tasted great)
Cook noodles, drain and rinse in cold water.
In a 9x13 pan cover bottom with some sauce. Place noodles side by side, top with ½ cup Parmesan, ½ cup sauce and spread around, ½ cup mozzarella, ½ cup cottage cheese, ½ cup sauce. Repeat steps and end with a layer of noodles and put the remaining sauce and Parmesan cheese and garnish with mozzarella.
You can cover and chill for 2 hours or over night.
Bake at 400 degrees for 20-25 minutes. Yum. This is a runny lasagna! Mmmmm!
Sauce:
1 lb mild Italian sausage (jimmy dean)
½ c. Finley chopped onion
¼ c. olive oil
2 cloves crushed garlic
1 6 oz can tomato paste
1 ½ quarts diced tomato
1 8 oz can tomato sauce
1 tsp lawreys seasoning salt
¼ tsp pepper
1 tsp basil
1 tsp oregano
1 tsp sugar
Other ingredients needed to make lasagna:
1 ½ cup grated Parmesan cheese
1 ½ cup mozzarella cheese
¾ lbs noodles
1 lb cottage cheese
Directions:
Saute onion in olive oil. Add sausage and cook until brown. Drain oil. Add the spices and sugar and blend well. Add tomato paste and tomato sauce. Fill each can with water and add to meat. Add diced tomato’s (including the water).
Simmer 1 hour uncovered (there have been times when I haven’t had time to simmer for an hour and it still tasted great)
Cook noodles, drain and rinse in cold water.
In a 9x13 pan cover bottom with some sauce. Place noodles side by side, top with ½ cup Parmesan, ½ cup sauce and spread around, ½ cup mozzarella, ½ cup cottage cheese, ½ cup sauce. Repeat steps and end with a layer of noodles and put the remaining sauce and Parmesan cheese and garnish with mozzarella.
You can cover and chill for 2 hours or over night.
Bake at 400 degrees for 20-25 minutes. Yum. This is a runny lasagna! Mmmmm!
Raspberry Dressing:
1/2 cup grapeseed oil
1/4 cup sugar
2 T white wine vinegar
1/2 t salt
1/4 t pepper
1 T raspberry jam
I used baby greens and spinach, pears, strawberries, candied pecans, cucumbers, shredded carrots, feta and green onions.
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