Gabbi's Lasagna
Serves: 4-5
Prep time: 25 minutes
Bake time: 45-50 minutes
2-3 mild italian sausage links
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 15 ounce can tomato sauce
2 14.5 ounce cans diced tomatoes, undrained
1 1/2 tablespoons dried italian seasoning
1/4 teaspoon black pepper
1/2 teaspoon sugar
Salt to taste
10-12 no boil, oven ready lasagna noodles (available at Trader Joes)
1 cup ricotta cheese
1 16 ounce low-fat cottage cheese
1/4 cup grated parmesan cheese
1 1/2 cups mozzarella cheese
Fill medium size pot half full of cold water. Put on stove top and bring to a boil over high heat. Put sausage in water and boil for 10 minutes. Drain & cut sausage into small chunks. Sausage should still be pink on the inside.
Prep time: 25 minutes
Bake time: 45-50 minutes
2-3 mild italian sausage links
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 15 ounce can tomato sauce
2 14.5 ounce cans diced tomatoes, undrained
1 1/2 tablespoons dried italian seasoning
1/4 teaspoon black pepper
1/2 teaspoon sugar
Salt to taste
10-12 no boil, oven ready lasagna noodles (available at Trader Joes)
1 cup ricotta cheese
1 16 ounce low-fat cottage cheese
1/4 cup grated parmesan cheese
1 1/2 cups mozzarella cheese
Fill medium size pot half full of cold water. Put on stove top and bring to a boil over high heat. Put sausage in water and boil for 10 minutes. Drain & cut sausage into small chunks. Sausage should still be pink on the inside.
In a large saucepan heat olive oil over medium heat. Add onion, garlic, & sausage and cook until sausage is brown, about 5 minutes. Add undrained tomatoes, tomato sauce, italian seasoning, black pepper, & sugar; stir. Sprinkle a little sea salt over - not too much. Bring mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
While sauce is simmering, in a medium bowl combine ricotta, cottage cheese, & parmesan cheese. Stir and set aside.
Preheat oven to 375 degrees.
Lightly grease a 12x8 glass baking dish and spoon 1-2 cups of meat sauce on bottom. Layer half of lasagna noodles in dish, overlapping (I can usually fit about 5 across). Spread with half of ricotta & cottage cheese filling. Top with half of remaining sauce and half of mozzarella cheese. Repeat layers. Place baking dish on a baking sheet and bake uncovered in 375 degree oven for 45-50 minutes or until noodles are soft & lasagna is bubbling.
Let stand 10-15 minutes before serving.
NOTE: You will start to notice that in many of my recipes that call for tomatoes or tomato sauce, I always add a little bit of sugar. The reason for this is because it cuts some of the acidity making it easier on taste and on the stomach.
While sauce is simmering, in a medium bowl combine ricotta, cottage cheese, & parmesan cheese. Stir and set aside.
Preheat oven to 375 degrees.
Lightly grease a 12x8 glass baking dish and spoon 1-2 cups of meat sauce on bottom. Layer half of lasagna noodles in dish, overlapping (I can usually fit about 5 across). Spread with half of ricotta & cottage cheese filling. Top with half of remaining sauce and half of mozzarella cheese. Repeat layers. Place baking dish on a baking sheet and bake uncovered in 375 degree oven for 45-50 minutes or until noodles are soft & lasagna is bubbling.
Let stand 10-15 minutes before serving.
NOTE: You will start to notice that in many of my recipes that call for tomatoes or tomato sauce, I always add a little bit of sugar. The reason for this is because it cuts some of the acidity making it easier on taste and on the stomach.
Serve lasagna with a fresh green salad of romaine, spinach, bell peppers, cucumber, & cherry tomatoes.
