One of the things she made for us to eat, was her Hot and Spicy Lasagna. I remember that I loved it so much and asked her for the recipe. Instead of scribbling it down on a piece of paper, she actually bought me her church cookbook, which included this recipe plus a few others from her mother, sister and niece. A real treasure for me.
I love this little book, I think that church cookbooks tend to hold some of the best homemade recipes.
I hope you enjoy this recipe as much as we do.
Hot and Spicy Lasagna
Credit: Pat Bourland
1 lb. hot sausage
1 clove garlic, minced
1 Tbsp basil flakes
1 1/2 tsp. salt
1 can (10 oz) diced tomatoes and green chiles
2 (6 oz) cans tomato paste
10 oz. lasagna noodles
24 oz. creamy cottage cheese
1/2 c. grated Parmesan
2 beaten eggs
1/2 tsp. pepper
2 Tbsp. parsley flakes
1 lb. Mozzarella cheese, sliced
Brown sausage slowly; spoon off excess fat. Add garlic, basil, flakes, salt, tomatoes and green chilies and tomato paste; simmer, uncovered for 30 minutes, stirring occasionally. Cook noodles in large amount of boiling water until tender; drain. Rinse; drain again.
Combine remaining ingredients except Mozzarella cheese. Place 1/2 of the noodles in 13 x 9 x 2 inch baking dish; spread 1/2 of the cottage cheese filling over noodles. Add 1/2 of the Mozzarella cheese and 1/2 of the meat sauce. Repeat layers. Bake at 375 for 30 minutes.