Ingredients
1 pound bulk pork sausage2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained1 can (6 ounces) tomato paste2 tablespoons dried oregano4 garlic cloves, minced1/4 teaspoon salt1/4 teaspoon pepper4 cups shredded part-skim mozzarella cheese, divided3 cups 2% cottage cheese1 cup grated Parmesan cheese2 large eggs, lightly beaten3 tablespoons dried parsley flakes12 no-cook lasagna noodles
Preparation
In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, oregano, garlic, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.
Meanwhile, in a large bowl, combine 2 cups mozzarella cheese, cottage cheese, Parmesan cheese, eggs and parsley.
Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Layer with 3 noodles, 1-1/4 cups meat mixture and 1 cup cheese mixture. Repeat 3 times. Top with remaining mozzarella cheese. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover and bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before cutting.
