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LASAGNE | |
1 lb. Italian sausage 1 clove garlic, minced 1 tbsp. whole basil 1 1/2 tsp. salt 1 (1 lb.) can (2 c.) tomatoes 2 (6 oz.) cans (1 1/3 c.) tomato paste 10 oz. lasagne or wide noodles 3 c. fresh Ricotta or creamy cottage cheese 1/2 c. Parmesan or Romano cheese, grated 2 tbsp. parsley flakes 2 eggs, beaten 2 tsp. salt 1/2 tsp. pepper 1 lb. Mozzarella cheese, sliced very thin Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles in large amount boiling salted water until tender; drain and rinse. Combine remaining ingredients, except Mozzarella cheese. Place half the noodles in 13 x 9 x 2-inch baking dish; spread with half the cottage cheese filling; add half the Mozzarella cheese and half the meat sauce. Repeat layers. Bake at 375 degrees about 30 minutes. Let stand 10 minutes before cutting in squares - filling will set slightly. Makes 12 servings. Or assemble early; refrigerate. Be sure to allow 15 minutes or so longer in the oven. |
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