For years I owned a catering and gourmet-to-go business here in my hometown and I created this lasagna recipe for my catering business. It became a favorite and my most requested dish. Because I could make it a day ahead, it was really easy to manage for a crowd and tasty too! Prepare the dish and bake it all in the same day or assemble the lasagna a day ahead of time, which will allow the flavors to blend a bit longer. Just store it overnight in the fridge and pop it in the oven the next day when you’re ready to bake.

Most recipes call for layers of browned ground beef, but I have discovered that using browned breakfast sausage layered with slices of pepperoni gives the lasagna a completely different and desirable flavor.  This combination of sausage and pepperoni, along with using marinara sauce with basil and garlic, eliminates the need for chopping onion, garlic and fresh basil to add to the meat.

I hope this becomes a favorite recipe for you and your family too!

Becky’s Original Lasagna

Yield:

• 8-10 servings

Prep Time:

• 30 minutes

Cook Time:

• 50-60 minutes (or until bubbly and golden brown on top)

Total Time:

• 1 hour and 30 minutes

Ingredients:

• 1 pound pork breakfast sausage (I prefer Jimmy Dean Original)

• 1 package pepperoni slices (5oz)

• 1 box oven-ready lasagna noodles (12oz)

• 2 containers cottage cheese, small curd, full fat (24oz each)

• 2 large eggs

• 1 cup grated Parmesan cheese

• 3 cups shredded mozzarella cheese

• 2 jars of garlic and basil flavored marinara (24oz each)

• 2 teaspoons garlic powder

• 2 teaspoons dried basil

Directions:

Brown the breakfast sausage while breaking it up into crumbles, then drain thoroughly. Set aside.

Spray an oven proof 9x13 dish with cooking spray.

In the bottom of the dish, spread one cup of the marinara sauce. Cover with a layer of dry, oven ready lasagna noodles.

Next, in a large mixing bowl, mix the two containers of cottage cheese with two eggs. Add 2 teaspoons of garlic powder and 2 teaspoons of dried basil. Mix to incorporate thoroughly. Stir in Parmesan cheese, mix well.

Cover noodles with half the cottage cheese mixture. Sprinkle with 1½ cups of shredded mozzarella cheese. Next, scatter with half the sausage crumbles. Place the pepperoni slices to cover the sausage crumbles.

Use one jar of the marinara sauce to cover the pepperoni. Repeat the layers, then sprinkle the top layer with grated parmesan cheese.

Preheat oven to 375°F and bake for approximately one hour or until bubbly and heated through.

Remove from oven, and allow to rest until slightly cooled and easy to slice and serve.

Tips and Tricks:

I highly recommend making the lasagna a day in advance to let the flavors combine together nicely before baking. Simply make the lasagna, cover with plastic wrap and refrigerate overnight. If you’re concerned that your container may overflow in your oven, place a cookie sheet under your baking pan and allow a few more minutes for baking to compensate for the additional pan. Keep an eye on it - you’re looking for it to be bubbling and to turn a golden brown on top.

Tools:

I’ve included links to some tools and equipment you might find useful for making this recipe.