We've tweaked this lasagna recipe a few times, and now we think its good enough to share. This recipe makes one big pan, or you can divide it between two smaller pans. It freezes great. Oh, and I didn't take a picture. I figured you all know what a lasagna looks like.
2 Jars of your favorite Pasta Sauce. We used Classico Garlic. I wouldn't suggest using Ragu or Prego. They are too sweet.
1 pound of Italian sausage
1 box of Non-boil lasagna noodles
8 oz Ricotta Cheese
16 oz Cottage Cheese
4-5 cups Mozzarella Cheese
Here's how you make it.
1) Mix together Ricotta and Cottage Cheese and 1 cup Mozzarella Cheese with the basil.
2)Brown the sausage, drain away any grease.
3)Layer in your pan in this order: Sauce, noodles, sauce, mozzarella cheese, meat, ricotta mixture. Repeat. End with Sauce on top.
Bake at 350 for about 40 minutes. Last few minutes, top with mozzarella cheese.
Let sit about 20 minutes after removing from oven to let juices settle and lasagna to firm up a bit. Serve with garlic bread and salad.
If you want to freeze this, assemble lasagna according to instructions, reserving the top layer of cheese in a ziploc bag to freeze alongside lasagna. Cover lasagna in aluminum foil very well to prevent freezer burn. Remove from freezer 24 hours before you want to bake it, and let it thaw in the fridge. Bake at 350 for 40 minutes. Top with reserved cheese the last 5 minutes of baking time.