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1
Preheat oven to 375.
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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.
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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).
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4
If there's extra oil in the pan at this point, drain and discard.
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5
Stir tomato paste into sausage mixture and then slowly stir in red wine and water.
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6
Process canned tomatoes in food processor until finely chopped. Add with ALL liquid to skillet and stir.
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7
Add remaining 1 tsp each of oregano and basil and heat just until bubbling, then remove from heat.
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8
Spread 1 cup of sauce in bottom of pan.
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9
To layer lasagne:
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10
In 13 x 19 dish layer 1/4 of noodles, 1/3 of cheese mixture, and 1 1/4 c of sauce.
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11
Repeat layers twice.
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12
Then top with remaining 1/4 of noodles, remaining sauce, and 2 cups of mozzarella.
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13
Cover tightly with foil and bake for 55 minutes. Uncover and bake another 5 minutes so top can brown slightly.
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14
Let stand 15 minutes before cutting.
