Lasagna doesn't have to take forever. I like this recipe because I could run in after work, spend 15-20 minutes getting it together, toss it in the oven and go play with my kids for a while. I don't boil the lasagna noodles, and I started doing that before there were "no boil" ones, so just use what you have.
1 lb sausage (I use either Italian or Williams breakfast sausage, the breakfast sausage is the hands down favorite with my family and customers)
1 28 oz can crushed tomatoes in juice
1 6 oz can tomato paste
1 8 oz can tomato sauce
Basil and oregano to taste
24 oz tub small curd cottage cheese or ricotta
1/2 cup parmesan
2 tbsp chopped parsley
2 cloves garlic
12 oz mozzarella
In a heavy skillet, brown the sausage and drain off any excess fat. Add crushed garlic and cook to soften. Add tomatoes, tomato sauce, tomato paste, herbs, and bring to a simmer. Meanwhile mix cottage cheese, eggs, parsley, and parmesan cheese in a bowl. Spray a casserole dish with nonstick spray, ladel in enough tomato-meat sauce to cover the bottom. Layer in uncooked lasagna noodles. Top with more sauce and half of the cheese mixture. Layer in another layer of noodles, the remaining cheese mixture, remaining tomato sauce, and top with a layer of sliced mozzarella cheese. Bake uncovered 45 minutes until bubbly.
NOTE: make sure none of the noodles are exposed in cooking. They should all be covered in sauce, whether you boil them ahead or not. If you boil the noodles ahead, use 2 cans of tomato paste and leave out the tomato sauce.
I like to layer in some frozen drained spinach as well! Yum!