Hallelujah Lasagna
Disclaimer: the image you see is AI curated, to see the authentic image and the author's amazing stories and knowledge, please support the cookbook author by buying their cookbook. As an Amazon Associate, I earn from qualifying purchases.
Recipe from Our South: Black Food Through My Lens
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for greasing
- 2 large yellow onions, diced
- 3 celery stalks, diced
- 3 carrots, diced
- 2 green bell peppers, diced
- 1 cup sliced cremini mushrooms
- 2 teaspoons kosher salt, plus more for the pasta water
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried sage
- Leaves from 2 oregano sprigs, minced
- 1 pound mild Italian sausage, casings removed if using links
- 3 garlic cloves, minced
- 3 cups Stewed Tomatoes or canned stewed tomatoes
- 1 pound dried lasagna noodles
- 2 cups full-fat cottage cheese
- 1 egg, lightly beaten
- 1 teaspoon red pepper flakes
- 1 cup minced fresh parsley
- 1 cup freshly grated Parmesan cheese
- 1 pound shredded low-moisture mozzarella cheese
Instructions
- 1
In a large skillet, heat the olive oil over medium-high heat. When it shimmers, add the onions, celery, carrots, bell peppers, and mushrooms and cook, stirring, until the vegetables begin to soften, 5 to 6 minutes.
- 2
Stir in the salt, pepper, sage, oregano, and sausage. Cook, stirring occasionally with a wooden spoon and breaking up the meat, until it begins to brown, 6 to 7 minutes.
- 3
Add the garlic and cook until fragrant, 3 to 4 minutes more. Stir in the tomatoes, reduce the heat to low, and cook until the sauce thickens, 35 to 40 minutes.
- 4
Meanwhile, fill a large stockpot with water, add salt, and bring to a boil over high heat. Add the lasagna and cook until al dente according to the package instructions. Drain.
- 5
Preheat the oven to 400°F. Grease a 3-inch-deep 9 x 13-inch casserole dish with olive oil.
- 6
In a medium bowl, stir together the cottage cheese, egg, red pepper flakes, parsley, and 1/2 cup of the Parmesan.
- 7
Add a few tablespoons of the sauce to the bottom of the prepared dish to coat. Place some lasagna noodles in an even layer at the bottom of dish, overlapping to cover completely. Add 1/2 cup of the cottage cheese mixture on top of the noodles and use a spatula to spread it evenly. Scatter around 1/4 cup of the mozzarella on top. Then add 1/2 cup of sauce, and follow with another layer of overlapping noodles. Repeat the layers twice more, ending with a thin layer of sauce. Top the final layer of sauce with the remaining 1/4 cup mozzarella and the remaining 1/2 cup Parmesan.
- 8
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for 10 minutes more, until the top forms a golden brown crust.
- 9
Remove the lasagna from the oven, then wait 45 minutes for it to settle before serving.
Ingredients available from local farms near you
Enter your ZIP code to find local farms that have this recipe's ingredients available.
My Notes
Log in to save your own notes for this recipe — tweak ideas, swaps, and reminders just for you.