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Italian Sausage Lasagna

To quote my husband, "Everything is better with the Italian Sausage". Each year on the farm we butcher a pig. We cut our own roasts and ribs, make our own rope/breakfast sausages, and grind our own pork. The benefit of this not only saves us money with the crazy expensive meat prices in stores, but we can also make our own spice blends when we grind and package! We do German, Italian, and breakfast - each one is so dang delicious. Be looking for those meat recipes, coming soon!


Barilla oven ready lasagna noodles

1 lb. ground Italian sausage, cooked

1 jar spaghetti sauce

1 lb. cottage cheese (or ricotta)

1/4 cup sour cream

1 cup parmesan cheese

2 cup mozzarella cheese, divided

salt and pepper to taste

2 Tbsp. fresh basil, chopped

2 eggs


1. Preheat oven to 350 F. Cook ground Italian sausage, add spaghetti sauce to the pan and simmer.

2. Mix cottage cheese, sour cream, parmesan cheese, half mozzarella cheese, salt, pepper, basil, and eggs in a mixing bowl until well incorporated.

3. In a 9x13 pan, cover the bottom of the pan with the red sauce. put down one layer of noodles, top with cheese mix, then red sauce, another layer of noodles. Repeat until you have 3 layers, ending with red sauce. Top with remaining mozzarella, and bake, covered with tinfoil tightly in the oven for 30-40 min.

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