- 16 no boil lasagna noodles DO NOT COOK
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 540 ml can diced tomatoes (I like Aylmer's Accents)
- 1 156 ml (6 oz) can tomato paste
- 1 large 390 ml (26 oz) jar of your favourite prepared spaghetti sauce
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 1 cup frozen spinach, well drained
- 2 cups cottage cheese
- 1 egg
- 1/2 teaspoon salt
- 1 500 gram package Kraft Four Cheese Italiano cheese blend
- 3/4 cup grated Parmesan cheese
Directions
- Cook sausage, ground beef, onion, and garlic over medium heat until well browned.
- Pour cooked mixture into a bowl and add tomatoes, tomato paste, tomato sauce, sugar, herbs, seasoning, salt and pepper. Stir everything up. There's no need to simmer the sauce because the flavours will all just meld together.
- In a mixing bowl, combine cottage cheese with egg, spinach, and 1/2 teaspoon salt.
- Spoon a little sauce in bottom of a lasagna pan evenly. Layer 4 uncooked noodles, 1/3 of the cottage cheese, followed by 1/3 of the meat sauce, 1/3 the shredded four cheese blend and the parmesan cheese. Repeat with 4 more noodles, the rest of the cottage cheese, and end with the sauce and cheeses.
- Cover with tin foil and freeze.
- When ready to bake, thaw completely. I pull out my lasagna in the morning before work.
- Bake at 350 degrees for 1 hour. Makes 2 lasagnas.
