Hot and Spicy Lasagna

A few years ago, and I mean quite a few years ago, my daughter was still about 2 or 3 years old, and we had gone to Oklahoma to visit my mother in law.

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.