Categories: Casserole, Lasagna, Main Dish, Pork
Ingredients
- 9 ounces no-boil lasagna noodles (1 box)
- 2 eggs
- 28 -32 ounces nonfat cottage cheese
- 4 cups shredded part-skim mozzarella cheese
- 1/2 cup grated parmesan cheese or 1/2 cup romano cheese
- 1 tablespoon olive oil
- 1 lb bulk Italian sausage
- 1 small diced onion
- 2 garlic cloves, minced
- 2 (14 ounce) cans stewed tomatoes or 2 (14 ounce) cans diced tomatoes
- 1 (6 ounce) can tomato paste
- 3/4 cup red wine
- 1/2 cup water
- 2 teaspoons dried oregano, divided
- 2 teaspoons dried basil, divided
- 1/4 teaspoon black pepper
Directions
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eheat oven to 375.
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Lightly beat eggs in a medium bowl. Add cottage cheese, 2 cups of mozzarella, and the parmesan or romano cheese. Add the pepper and 1 tsp each of dried basil and oregano and stir well.
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Heat olive oil in a skillet over medium heat – swirl to coat skillet. Add sausage and onion, and cook until sausage is no longer pink, then add garlic and cook briefly (one minute or so).
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If there’s extra oil in the pan at this point, drain and discard.
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Stir tomato paste into sausage mixture and then slowly stir in red wine and water.
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Process canned tomatoes in food processor until finely chopped. Add with ALL liquid to skillet and stir.
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Add remaining 1 tsp each of oregano and basil and heat just until bubbling, then remove from heat.
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Spread 1 cup of sauce in bottom of pan.
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To layer lasagne:.
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Layer 1/4 of noodles, 1/3 of cheese mixture, and 1 1/4 c of sauce.
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Repeat layers twice.
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Then top with remaining 1/4 of noodles, remaining sauce, and 2 cups of mozzarella.
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Cover tightly with foil and bake for 55 minutes. Uncover and bake another 5 minutes so top can brown slightly.
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Let stand 15 minutes before cutting.