Mom’s Lasagna

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Combine 2 teaspoons dried parsley 2 teaspoons Italian seasoning 1 1/2 teaspoons black pepper 1/2 teaspoon fennel seed (we use whole, but you can crush the 1/2 teaspoon of whole seeds if you'd like) 1/2 teaspoon paprika 1 teaspoon red pepper flakes 2 teaspoons salt 1 tablespoon minced garlic (we use fresh if not making a big batch) 1 teaspoon minced onions (we use fresh if not making a big batch) 1 pounds ground meet To make Italian seasoning flavor

Step 2

Brown Italian ground sausage in a pan - drain fat add an onion add garlic. Let cook til soft Add one big or two small jars original ragu in a jar or any spaghetti sauce Add spices like a couple teaspoons of Italian. Seasoning and a few pepper flakes to the sauce and a little salt and pepper. let simmer

Step 3

Cook noodles til al dente don't cook all the way , put a scoop of the sauce on the. Bottom of the lasagna pan and smear it around (so the noodles won't stick) layer three noodles lengthwise down the pan. (You probably need twelve total - ) three layers is plenty - noodle - filling - noodle -filling -noodle filling layer a cup or so of sauce with a cup or so of cottage cheese on top - with a sprinkle of grated mozzarella - maybe 3/4 c or so Then Repeat.the last layer should end - noodles ,sauce , cottage cheese , mozzarella to cover the top , and a sprinkle of parmesan Cover with foil don't let it stick to the cheese sort of tent it slightly Bake covered at 350 till hot maybe 45 minutes if you are starting g at room temp if out of the fridge then longer. remove foil for last 15 total time maybe 1-1 1/2 hr

Step 4

Too much cottage cheese makes it slimey

Step 5

If I make a big pan I use two containers of cottage cheese full fat

Step 6

I always use one pound of sausage

Step 7

One big or two small jars ragu

Step 8

Cover noodles push them so the are under the sauce at the end or they get crunchy

Step 9

If you make too much filling or make too many layers it over flows. So less is more. You only need three layers. Set the whole pan over a cookie sheet or roasting pan to catch drips while it cooks

Step 10

Let it set about 20 minutes to firm up before you cut into it. Otherwise the layers slide off each other

Step 11

Probably will take you two hours total including set time