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Prep time
30 minutes
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Cook time
45 minutes
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Serves
8-9
Author Notes
First of all, I LOVE to cook!
My grandma was an exceptional cook, no measuring cups or spoons for grandma; she would just eye the ingredient and it was PERFECT.
I tried her method a couple times, it didn't work for me. After I was diagnosed as fructose-intolerant, I would have to say goodbye to tomato sauce, which is high in fructose. My tomato sauced Lasagna would have go.
I got my creativity going and my White Lasagna with Sausage was born right there in my kitchen. The flavors blend together like magic into a creamy delicious goodness in your mouth.
Enjoy with love! —KRC
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Ingredients
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16 ounces
pork sausage roll
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1 cup
parmesan cheese, grated
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1/2 quart
heavy whipping cream
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4 tablespoons
flour
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16 ounces
box of lasagna noodles
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16 ounces
small curd cottage cheese
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8 ounces
mozzarella cheese, shredded
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8 ounces
provolone cheese, 12 slices
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Pinch
parsley (optional)
Directions
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Crumble sausage into a large skillet; cook over medium-high heat 10-12 min., until no longer pink.
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Add to the sausage: parmesan cheese, heavy whipping cream; continue cooking, stirring often until well blended.
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Combine flour in a cup with a little cold water enough to make the mixture watery; stir until no lumps are visible. Stir the mixture into the skillet to thicken.
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Boil lasagna noodles per package instructions and drain.
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Layer in a 9-by-13-inch baking pan in order: 1/3 of the noodles, 1/3 of the sausage mixture, 1/2 of the cottage cheese,
1/3 of the mozzarella cheese, 1/2 the provolone cheese.
Continue the layering process until the pan is almost full.
You want to end with a layer of noodles and the sausage mixture on top; sprinkle with mozzarella cheese.
Sprinkle parsley on top (optional).
Put the pan in the oven, do not cover it.
Bake at 350 degrees for 45 minutes.
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