Ingredients:
3/4 lb turkey sausage
1 tablespoon olive oil
1 garlic cloves ( minced)
1 cup onions ( chopped)
1/2 lb fresh mushrooms ( thinly sliced)
1/2 teaspoon dried oregano flakes
1 pinch fennel seeds
1/2 teaspoon dried red pepper flakes
1/4 cup fresh Italian parsley ( coarsely chopped)
4 ounces tomato paste
2 (14 ounce) cans Italian-style diced tomatoes ( drained)
1 lb lasagna noodles
1/2 lb fresh shredded parmesan cheese
1/2 lb shredded mozzarella cheese
1 lb small curd cottage cheese
Directions:
Put olive oil and sausage in large pot and brown the meat.
Add garlic, onion, dried seasonings, and mushrooms. Simmer until onions are softened, about 4 minutes.
Add tomato paste, diced tomatoes, and parsley. Simmer, uncovered, for about 1 1/2 hours.
While sauce is simmering, cook lasagna noodles according to package directions. Rinse with cold water.
Preheat oven to 350 F.
Spread thin layer of sauce on the bottom of a 13×9-inch non-stick baking dish.
Lay 3 noodles evenly over the sauce.
Spread about half of the cottage cheese onto the noodles.
Sprinkle about 1/3 of the mozzarella and parmesan evenly into the pan.
Spread another thin layer of sauce.
Repeat steps 8-11.
Lay 3 more noodles evenly over the sauce.
Spread out the rest of the remaining sauce.
Sprinkle the rest of the parmesan and mozzarella.
Bake, covered with aluminum foil, for about 45 minutes.
Uncover, and continue to bake for 15 more minutes.
Allow to cool for 10 minutes before cutting into squares.
Servings: 9-12
Time preparation: 45 min.
Time total: 165 min.