Rich No Boil Lasagne

1. 1

   Preheat oven to 375.

2. 2

   Lightly beat eggs in a medium bowl. Add cottage cheese, 2 cups of mozzarella, and the parmesan or romano cheese. Add the pepper and 1 tsp each of dried basil and oregano and stir well.

3. 3

   Heat olive oil in a large skillet over medium heat - swirl to coat skillet. Add sausage and onion, and cook until sausage is no longer pink, then add garlic and cook briefly (one minute or so).

4. 4

   If there's extra oil in the pan at this point, drain and discard.

5. 5

   Stir tomato paste into sausage mixture and then slowly stir in red wine and water.

6. 6

   Process canned tomatoes in food processor until finely chopped. Add with ALL liquid to skillet and stir.

7. 7

   Add remaining 1 tsp each of oregano and basil and heat just until bubbling, then remove from heat.

8. 8

   Spread 1 cup of sauce in bottom of pan.

9. 9

   To layer lasagne:

10. 10

    In 13 x 19 dish layer 1/4 of noodles, 1/3 of cheese mixture, and 1 1/4 c of sauce.

11. 11

    Repeat layers twice.

12. 12

    Then top with remaining 1/4 of noodles, remaining sauce, and 2 cups of mozzarella.

13. 13

    Cover tightly with foil and bake for 55 minutes. Uncover and bake another 5 minutes so top can brown slightly.

14. 14

    Let stand 15 minutes before cutting.

* Per serving · 4 servings · Values may vary.