Bake this easy italian sausage lasagna for your family or your next potluck. It's a delicious layered lasagna recipe with cottage cheese. It's perfect for people who want a lasagna recipe without ricotta cheese but if you prefer you can substitute ricotta cheese for the cottage cheese.
In a large pot over medium heat, cook ground sausage and onion until the sausage is cooked through and the onion is translucent. Stir continually to prevent browning. Drain the grease. (Do not pour grease down the sink)
Add garlic. Cook about 1 minute, until fragrant.
Stir in 1 tablespoon of dried parsley, all the dried basil, sugar, tomatoes and tomato sauce. Heat until just beginning to boil. Stir occasionally. Reduce heat to low. Simmer uncovered about 45 minutes, or until the sauce is slightly thickened.
Heat oven to 350°F.
In a medium bowl, mix the cottage cheese, ¼ cup parmesan cheese and the remaining parsley and all the oregano. Mix until well combined.
Spread 1 cup of the sauce mixture into ungreased 13x9-inch baking dish. Top with 3 no-boil lasagna sheets.
Spread ⅔ cup of the cheese mixture over the noodles. Spread 1 cup of sauce over the cheese mixture.
Sprinkle with ⅔ cup of shredded mozzarella cheese.
Repeat with 3 more lasagna noodles, ⅔ cup of cottage cheese mixture, 1 cup of sauce mixture and ⅔ cup of shredded mozzarella cheese.
Repeat once.
Top with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese and ¼ cup parmesan cheese.
Cover, bake for 30 minutes. Uncover and bake an additional 15 minutes or until hot and bubbly.
Let stand for 15 minutes before cutting.
Serve.
Notes
Refrigerate leftovers for up to 3 days covered in the fridge. To freeze, cover tightly before you bake. Store in the freezer for up to 3 months. Defrost in the refrigerator and cook as director. Or cook from frozen by covering with foil and adding 45 minutes to the cooking time. Remove the foil the last 15 minutes of cooking.