375 grams of diced garlic sausage
1 pound of lean hamburger
2 156ml cans of garlic tomato paste
1 large jar of marinara sauce
1 large can of diced tomatoes
1 clove garlic
1 tablespoon oregano
1 teaspoon parsley
Cayenne pepper, to taste (I use: 1/2 teaspoon)
Salt and pepper, to taste
1/3 of a large diced white onion (the other 2/3 with the vegetable filling)
1 diced small zucchini
1 diced small red pepper
1 diced small green pepper
1 cup sliced mushrooms
2/3 of a large diced white onion
2 gloves of garlic
Salt and pepper, to taste
1 large container of cottage cheese
1 tablespoon of freshly chopped basil
12-16 lasagna noodles, depending on the size of the intended casserole dish
1 large brick of marble cheese, shredded
½ cup fresh Parmesan cheese
Optional: before baking sprinkle with oregano and parsley
Soak lasagna noodles in HOT water in the casserole dish you plan to cook the lasagna in for 20-30 minutes. This method cuts out boiling, and yet another pot to clean.
In a large saucepan, break apart and fry hamburger until cooked through on medium heat. Add salt and pepper. Then add garlic sausage and onion, and allow to cook for another few minutes before pouring in marinara sauce, semi-drained (leave some liquid, but not a lot) canned tomatoes and tomato paste. Put in spices, salt and pepper. Cover and allow to cook for 30-45 minutes on low heat, stirring occasionally.
In another pan, sauté onions in butter until soft. Add the rest of the vegetables, with salt and pepper until tender. Set aside.
In a bowl, mix cottage cheese and fresh basil.
Drain the semi-cooked lasagna noodles and shake excess water from them.
Now you’re ready to layer:
Spread a little sauce at the bottom of the casserole-dish
Layer with noodles—depending on the size of the dish will depend on how many noodles you will need, but typically three-four for each layer, with a total of three layers.
Layer of meat sauce
½ of the vegetable filling
A handful or two shredded cheese
The other half of vegetable filling
The cottage cheese mixture spread over it in full
Handful or two of shredded cheese
The remaining sauce
The remaining shredded cheese—enough to completely cover the sauce. If there isn’t enough, grate a bit more.
Top with parmesan cheese, and a sprinkling of parsley and oregano.
Bake at 350F for 45 minutes.
Serve with garlic bread
1 loaf of French bread or a baguette
Ingredients for Garlic spread:
2 ½ tablespoons of butter
1 tablespoon garlic powder or garlic salt (adjust to suit your tastes)
1 finely minced clove of garlic
¼ teaspoon oregano (optional)
1/2 teaspoon parsley
Slice the bread lengthways, and then into pieces OR slice the full loaf on an angle into pieces.
Mix until smooth.
Spread over the bread and bake for 20 minutes at 390F.
***Bake the lasagna at 350F for 30 minutes, then turn up the oven to 390F and bake with the garlic bread, so they will be ready at the same time.