This Lasagna takes a little longer to prepare that the quick lasagna recipes.  But the extra work and time are worth it!  The Italian sausage and the slow cooking gives the flavors time to meld into a delicious Italian dinner.  This is one recipe that will be passed  down for generation after generation.

Ingredients

• 1 pound Italian sausage
• 1 clove garlic, minced
• 1 tablespoon whole basil
• 1 teaspoon salt
• 28 ounce can whole Italian tomatoes
• 1-12 ounce can tomato paste
• 8 ounce lasagna noodles
• 24 ounces creamy cottage or ricotta cheese
• 1/2 cup grated parmasan or romano cheese
• 2 tablespoons parsley flakes
• 2 egg, beaten
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound sliced mozzarella cheese

Directions

• Brown meat slowly, spoon off excess fat.  Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally.  Cook noodles as directed; drain and rinse.  Combine remaining ingredients except mozzarella cheese.  Place half the noodles in a 13×9 inch baking dish.  Spread half the cottage cheese mixture, then half the mozzarella, then half the meat.  Repeat layers.  Sprinkle top with Parmesan or Romano cheese if desired.  Bake at 375 for 30 minutes.  Let stand 15 minutes before serving.

Notes

• This may be assembled early and refrigerated.  Be sure to allow 15 extra minutes or so longer in the oven.  I traditionally use cottage cheese in my lasagna.

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