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Tammy's Tuesday Lasagna


For the Sauce

  • 2 cups canned, diced tomatoes (SW Ready Cut Italian Recipe: Diced w/ Garlic, Oregano & Basil
  • 2 cups tomato sauce
  • 1 cup water
  • 1/2 cup onion, diced
  • 1/2 cup green bell peppers, diced
  • 2 cloves garlic, diced
  • 1/4 cup chopped fresh parsley leaves
  • 2 big pinches of Marjorm, Basil, Oregano, garlic pepper
  • 1 pinch of chili flakes
  • 1 pinch of paprika
  • salt and pepper to taste
  • 1 1/2 teaspoon sugar
  • 2 bay leaves
  • 1 pkg of Italian Sausage, remove from casings

For the lasagna

  • 6 long strips of lasagna noodles
  • 12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
  • 1 wedge of Gruyere cheese, grated
  • 1/2 cup of mozzarella cheese
  • 1 cup of cheddar cheese
  • 1 (8 oz) pkg cream cheese
  • 1 cup of mozzarella, grated for topping


  1. Combine the tomatoes, tomato sauce, water, onion, peppers, garlic, parsley, salt, Marjoram, Basil, Oregano, garlic pepper, pepper, sugar, chili flakes, paprika and bay leaves in a stock pot. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. (If sauce is too thin, add 1 tablespoon cornstarch to 1/4 cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly.)
  2. Break down the sausage in a saucepan. Cook until no longer pin and drain the fat. Add the sausage to the stockpot. Simmer for another 5 minutes. Remove the leaves. 
  3. Cook the pasta according to the package directions. Drain and set aside.
  4. Preheat oven to 350 degrees F.
  5. Place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each; noodle, cottage cheese mixture. Gruyere, mozzarella and cheddar cheese. Pinch of small pieces of cream cheese and dot over the other cheeses. Add another layer of sauce. Repeat layering 2 or 3 times ending with sauce.
  6. This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes.
Chef Tammy