Sacrilegious Lasagna

An easy recipe for lasagna from my wonderfully wilily wife. It's so easy that lasagna traditionalist might accuse it of being sacrilegiously too easy to be this good.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings servings

Calories 458kcal

Author Sarah

Ingredients

1/2 lbs mild Italian sausage bulk from the counter
1 1/2 jars Spaghetti Sauce roasted tomato from 365 Brand
1 package lasagna noodles We prefer this gluten-free pasta option.
16 oz small curd cottage cheese Typically, this is 1 container
1.5 cups mozzarella cheese
1/2 cup Parmesan cheese
1 Egg

Instructions

Preheat oven to 350.
Completely brown bulk mild Italian sausage.
Once sausage is browned, add 1.5 jars of spaghetti sauce (the remaining 1/2 jar is now just bonus for some other meal. If you use the 2 full jars then the lasagna will be a little swimy). We prefer using a combo of 1 partial jar of tomato basil and 1 partial jar of roasted garlic. Cook the sauce until some of the liquid has been removed.
In a separate bowl, mix the curd cottage cheese OR ricotta cheese (I prefer cottage), mozzarella cheese, parmesan cheese, egg, Italian spices until it looks right to taste (who measures, anyway?)
In a glass (preferred) or metal pan, layer 1 cup of the meat sauce on the bottom, then 3 lasagna pastas, then cheese mix. Then more meat sauce to cover those layers, then pasta again, then cheese mix again. Final layer is the remaining meat sauce. (see pictures)
Top with another cup of mozzarella. Then add a little bit more because cheese is good. And then some more because you really like cheese.
Insert 6 toothpicks symmetrically, 3 per side, alongside the middle pasta row. Symmetry makes me happy.
Cover tightly with foil.
Bake for 50 minutes but then make it an hour because you want to make sure it's really done. You're kind of uptight that way.
Remove foil. Cool a bit. Protect your taste buds. Try some a little too soon, then wait because it burned, then eat the rest.

Nutrition