Recipe - Lasagne

• Noodles, I use the dried packaged noodles
• Filling
• Cream Cheese
• Lowfat Cottage Cheese
• Nutmeg
• Dill leaf (dried)
• Cheeses
• Mozzarella
• Sharp Cheddar
• Medium/Mild Cheddar Cheese
• Parmesan
• Sauce
• Basil
• Oregano
• Italian flat leaf parsley
• Bay leaf(s)
• White onion
• Garlic
• Tomatoes (sauce, paste, chopped) alternately start with a jar of pasta sauce
• Italian Sausage (hot or mild) or Chorizo

In pan, sauté chopped onion and garlic. Add sausage and brown. Add remaining sauce ingredients and stir. If using fresh herbs (and I'm sure you are), simmer for at least an hour. If you are going to simmer for any period of time, the liquids will need to be balanced. Use less paste and more sauce for a longer simmer.

In food processor, blend cream cheese, cottage cheese, nutmeg and dill.

Cook noodles, rinse under cool water. For ease of assembly I will lay them out on wax paper on the counter.

Alternately, you can layer the lasagne with uncooked noodles. To make this work the sauce must come up a little over 1/2 way up the depth of the pan. While the first bake of lasange will be a little too saucy, any leftovers will be perfect.

Layer the cheeses, noodles, fillings and sauce together.

Bake at 350 degrees until heated throughout.

Tip for two: If you are cooking for four people or fewer, make your lasagne's in bread pans. Additional pans can be frozen and cooked later.

P.S. Thanks to Evelyn at: EvelynGiggles for the use of your CC photo