While we were in Fullerton on vacation, Jenese made a great Lasagna dish.
This is a great italian dish with lots of flavor. It’s also super easy! I also love this recipe because it’s a little lighter than other recipes I’ve seen.
Look at the amazing golden color!!! Yumm!
Enjoy!!
Lighter Lasagna
1 lb. ground sausage
1 onion, diced
2 cloves garlic
1 jar of Trader Joe’s Garlic Marinera Sauce (or your favorite)
Barilla oven ready lasagna noodles
Reduced fat cottage cheese
Shredded mozzarella cheese
Place pork in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in marinera sauce, diced onion and crushed garlic. Simmer over medium-low heat for 45-60 minutes, stirring occasionally. Feel free to make the sauce ahead of time and refrigerate until you are ready to make your lasagna.
Preheat oven to 350 degrees.
In a 9×13 inch baking dish, scoop a little of the sauce and spread on the bottom of dish. Place 3 noodles side by side on the bottom of dish. Next layer noodles with cottage cheese, then mozzarella cheese and then sauce. Repeat until you run out of ingredients (or your dish gets full). Save some shredded cheese for the very top of the pan. Sprinkle the top of the lasagna with left over shredded cheese.
Take a sheet of aluminum foil and drizzle olive oil on one side. (This will stop the lasagna from sticking) Cover with aluminum foil and bake in preheated oven for 1 hour. Remove foil and bake for another 30 minutes; let stand for 10 minutes before cutting; serve.
