18 February, 2019
Five Cheese Lasagna
12 lasagna noodles, prepared as directed on package
1 pound ground Italian sausage (either mild or sweet)
1 Tablespoon dried oregano
1 jar (ounces) your favorite spaghetti sauce or marinara (we prefer Prego Traditional)
2 cups small curd cottage cheese (or Ricotta)
1 package (8 ounces) shredded Italian 5 cheese mix cheese
Preheat oven to 350°
Bring 4-5 quarts of water to a fast boil in a large stock pot. Add the lasagna noodles and cook as directed on the package, usually about 10 minutes, until the noodles are al dente.
Meanwhile, heat a large skillet and cook the ground Italian sausage, breaking it up into small bits, until no longer pink. Sprinkle the cooked sausage with the oregano. Stir in the spaghetti sauce. Remove from heat and set aside.
Drain the cooked noodles in a colander and lightly rinse with cold water so you can comfortably handle the noodles.
In a medium size bowl, lightly beat the egg. Add the cottage cheese and stir. Fold in the shredded 5 cheese mix.
In a large, 9″ x 13″ baking dish, spread about ⅓ of the meat and sauce mixture across the bottom, and begin layering the ingredients in this order:
⅓ meat sauce
4 cooked noodles
⅓ cheese mix
And repeat twice, ending with the cheese on top.
Bake for 40 minutes, until bubbly and the cheese on top is nicely browned. After removing from oven, let it stand about 15 minutes before using a sharp knife to cut into 8 sections and serve.
You can cut this recipe in half and use a smaller baking dish, just keep the 1 egg as listed.
The Kraft 5 Cheese Italian Cheese mix should be available at your local grocery. It has a nice mix of mozzarella, provolone, parmesan, asiago and Romano cheeses.