9 uncooked lasagna noodles
1 onion, chopped
5 garlic cloves, minced
2 28-ounce cans crushed tomatoes
1 14-ounce can diced tomatoes
1 tablespoons oregano
1 tablespoons basil
1 teaspoon salt
1 teaspoon pepper
1 pound sweet Italian sausage
1 pound hot Italian sausage
1 pound fresh mozzarella cheese, thinly sliced
8 ounces ricotta cheese
8 ounces cottage cheese
½ cup Parmesan cheese
1. In a large skillet over medium heat, brown sausage with onion and garlic. Drain fat.
2. Mix in oregano, basil, salt, pepper and tomatoes. Simmer for 30 to 45 minutes.
3. Bring a large part of salted water to a boil. Add lasagna noodles and cook 8-10 minutes, drain.
4. In a small bowl mix together cottage and ricotta cheese.
5. In a large baking dish put 2 tablespoons of the sauce or enough to cover the bottom of the pan to prevent sticking. Make a layer of lasagna noodles (3 noodles per layer). Top with a third of the sauce, ½ of the ricotta-cottage cheese mixture, and 1/3 of the mozzarella cheese. Repeat with another layer. Top with remaining noodles, sauce, mozzarella and Parmesan cheese.
6. Bake at 375 degrees for 30-45 minutes.
