lasagna casserole

lasagna casserole

i added pictures (04/21/2011). yippeee! i love taking pictures of my food.





(click to enlarge)

1 lb italian sausage browned
1 can hunts (or del monte) spaghetti sauce (we prefer the chunky veggie)
1 can rotel tomatoes (chopped tomatoes and chilis)
1 10 oz package frozen spinach thawed and drained
2 small cans mushrooms sliced

1. mix all of the above ingredients in pan and simmer until warmed through.


2 cups pasta cooked al dente (minus 1 minute)
NOTE: pretty much any short pasta will work, but we seem to enjoy the texture of the rotini the best.
3 cups shredded cheese (separated)
NOTE: i like to mix swiss, sharp cheddar and mozzerella.
1 to 2 cups cottage cheese
2 or 3 eggs lightly beaten
NOTE: i like the more "eggy" texture with 3 but if this doesn't suit you, use 2.
1 cup milk
dash of garlic powder
1/2 to 1 tsp onion powder
1/2 tsp black pepper

2. fold together all of the above ingredients (holding back one cup of shredded cheese) in another bowl until well blended.
3. spread pasta blend into 9 x 13 glass baking dish and smooth.
4. add meat and sauce mixture into another layer on top of the pasta.
5. bake at 350 ^o for 30 minutes.
6. sprinkle with remaining shredded cheese and another bit of black pepper
7. return to oven and turn up to LO broil.
8. bake for another 5 minutes or until cheese on top is browned slightly.
9. i recommend you allow to cool out of oven for at least 20 minutes prior to serving to allow the casserole to set up. you can serve immediately and it's still delicious, but you will get more pooling of the liquids and the lasagna will not hold it's shape as well. the photo below shows an example of one that i served without cooling.