Tonight, I’m making my husband’s favorite lasagna: sausage lasagna. It can be assembled ahead and refrigerated up to 12 hours in advance. Here’s what you’ll need:
I am making 2 lasagnas, and taking one to a neighbor family whose mom is sick! Lasagna is a great meal for that, since you can make it in a disposable pan. Begin by soaking your no-boil lasagna noodles in the hottest tap water for 5 minutes.
Lay the noodles out on towels to dry.
Next, cook the sausage in a large nonstick skillet over medium high heat.
Drain and set aside. Now, my favorite part: the “creamy layer.” This is so much more delicious and creamy than using ricotta! Place 1 pound of cottage cheese and 1 egg in your blender (remember, I’m making 2 lasagna, so I have double in my blender).
Blend until smooth and creamy, 15 to 20 seconds.
Now, assembly! Heat your oven to 375. Grease a 9 by 13 baking dish. The family I’m bringing a lasagna to has 8 kids, so I’m making an extra large lasagna for them! Place some sauce in the bottom of the dish.
Add a layer of noodles.
Add half the sausage, and a thin layer of sauce.
Now some mozzarella cheese.
Then another layer of noodles.
Now all of the cottage cheese mixture.
And more noodles.
Then the rest of the sausage.
Add another layer of sauce, cheese, and then the final layer of noodles.
Cover with all the remaining sauce.
Add the remaining mozzarella cheese, and sprinkle with Italian seasoning.
Cover with foil and bake 35 minutes. Cool 5 minutes before serving.