Italian Sausage Lasagne
|Sweet italian sausage/Hot italian sausage||1⁄2 Pound (3 Links)|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Dried basil leaves||1 1⁄2 Teaspoon|
|Fennel seed||1⁄2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Canned italian style tomatoes||28 Ounce, undrained (1 Can)|
|Tomato paste||6 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Lasagne noodles||3⁄4 Pound (Curly Variety, 12 , 3/4 Of 1 Pound Package)|
|Cottage cheese||1 Pound (1 Container)|
|Grated parmesan cheese||6 Tablespoon|
|Mozzarella cheese||1⁄4 Pound, thinly sliced|
|Salad oil||2 Tablespoon|
1 Preheat the oven to 375F.
2 In 5-quart Dutch oven, heat oil over medium heat.
3 Add in the sausage, onion and garlic, and saute turning, until lightly browned.
4 Using a slotted spoon, remove the sausage.
5 Add sugar, 1 tablespoon salt, the basil, fennel seed, pepper and half the parsley; mix well.
6 Add in the tomatoes, tomato paste and 1/2 cup water, mashing tomatoes with wooden spoon.
7 Bring to a boil and lower the heat.
8 Simmer, covered stirring occasionally, until thick for about 90 minutes.
9 In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to a boil.
10 Add in lasagne, two or three at a time.
11 Return to the boil.
12 Boil, uncovered, stirring occasionally, for 10 minutes or just until tender.
13 Drain in a colander and rinse under cold water.
14 On paper towels, dry lasagne.
15 In a medium bowl, combine cottage cheese, egg, remaining parsley and 1/2 teaspoon salt; mix well.
16 Slice the sausage diagonally into 1/2-inch slices.
17 Place in the oven until the cheese melts.
17 Serve hot.