Lasagne Casserole

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Mixed herbs season expertly and they’re quick and easy to use


  • 8 oz. broad noodles (uncooked)
  • 1 tblsp. salad oil
  • 1 (8 oz.) pkg. brown-and-serve sausages
  • 1 (1 lb.) can tomatoes
  • 1 (6 oz.) can tomato paste
  • 1 tblsp. instant minced onion
  • 1 tsp. mixed Italian herbs
  • 1 c. drained creamed cottage cheese
  • ¼ c. grated Parmesan cheese
  • 1 (6 or 8 oz.) pkg. mozzarella cheese, cut in ½″ strips


  • Cook noodles as directed on package and drain. Return to same saucepan. Toss with salad oil to prevent sticking.
  • Meanwhile, dice sausages and brown, stirring often, in medium skillet Stir in tomatoes, tomato paste, onion and herbs. Heat to boiling and simmer, stirring occasionally, 5 minutes.
  • Layer half the noodles, cottage cheese, Parmesan cheese, tomato mixture and mozzarella cheese in greased 2-qt. casserole. Repeat, trimming the top by crisscrossing mozzarella cheese strips.
  • Bake in moderate oven (350°) 30 minutes, until bubbling at edges and cheese is browned.