This is the best recipe for lasagna because of a unique ingredient not found in most lasagnas, fennel seed.
Makes 6-8 servings
1 pound of Italian pork sausage (optional – this recipe is just
as good vegetarian.)
12 pieces lasagna noodles
1/2 cup chopped green onions
2 cloves garlic
1 1/2 tsp fresh basil
1/2 tsp fennel seed
1/4 tsp pepper
12-14 ounces tomato paste
3-4 fresh tomatoes, diced
20 ounces cottage cheese, or crumbled goat cheese has 1/3
the calories of cow’s cheese.
1 Tbsp parsley
1/2 tsp salt
1 cup black olives, sliced
Optional: you can add more cheese to this if you like, but this lasagna does not need it. If you want more, add 1 lb grated mozzarella and 3/4 cup Parmesan grated.
Cook lasagna noodles until soft. Drain. Fry sausage until cooked through. Drain off any excess grease. Add onion and garlic, cook 5 minutes. Add next 5 ingredients and simmer 20 minutes.
Meanwhile, in a small bowl, mix the farmer’s or cottage cheese with the egg, parsley and salt. In a 13×9 baking dish, put a layer of noodles across the bottom, then a layer of sauce and cottage cheese. Add a layer of olives, extra cheese if using. Add another layer of noodles etc. and repeat for 3 layers.
Cover with foil and bake at 375º for 30 minutes. Remove foil and bake an additional 30 minutes.
Remove from oven, let stand 10 minutes before cutting. Excellent served with homemade garlic bread.
Garlic Bread: Using slices of homemade white bread, butter each slice or use olive oil. Sprinkle with minced garlic from
a garlic press and bake at 325º until golden. About 10 minutes.