Ina's Lasagna

Ahhh lasagne...one of the great comfort foods. And no one does comfort food like Ina Garten. The following version has just a few simple twists to make this lasagna taste unique.

• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 6 Italian sausages (low fat work great)
• 1 can (796ml) crushed tomatoes
• 1 can (156ml) tomato paste
• 1/2 cup chopped fresh basil
• 1 pkg express lasagna noodles
• 1 carton (500ml) cottage cheese
• 140g goat cheese
• 1 1/4 cup grated Parmesan
• 1 large egg
• 340g mozzarella, shredded

Preheat the oven to 400 degrees F.

Sautee onion in oil in a large non stick frying pan until clear. Add the garlic and cook until you can just smell the garlic. Squeeze the sausage out of it's casings into the pan and crumble. Cook until sausage meat is cooked through. Add the tomatoes, tomato paste, basil, salt, and pepper. Simmer for 15 to 20 minutes.

In a separate bowl, combine the cottage cheese, goat cheese, 1 cup of Parmesan, egg, salt, and pepper. Mash the goat cheese and cottage cheese against the side of the bowl with a fork until it is combined and there are no large lumps.

Use a disposable aluminum lasagna pan. So worth it to skip the scrubbing. Spread approx 1/3 of the sauce over the bottom of the dish. Then add a layer of pasta. You can break the noodles to fill in the gaps. Cover the layer of pasta with half of the mozzarella then half the ricotta, and another 1/3 of the sauce. Add another layer of pasta, mozzarella, ricotta, and the last of the sauce. Sprinkle with 1/4 cup of Parmesan.

Bake for 45 minutes tightly covered in foil. You may want to place the lasagne pan in a large tray to catch any drips. Uncover and cook for another 15 minutes. Remove from the oven and allow to cool for 10 minutes before cutting.

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