Lazy Lasagna with Italian Sausage
Stovetop lazy lasagna with Italian sausage, cottage cheese, mozzarella, and parmesan for a quick, no-fuss family dinner with no oven required.
Ingredients
- 1 lb. sweet Italian sausage ground
- 24 ounce pasta sauce
- 16 ounce rotini pasta
- 2 cups cottage cheese
- ½ cup parmesan cheese grated
- 2 cups mozzarella cheese shredded
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil and cook your rotini according to the package directions. Drain and set aside.
- Meanwhile, cook the ground sweet Italian sausage over medium heat in a skillet until brown and cooked through. Drain any excess grease.
- Add your pasta back to the pot along with your cooked Italian sausage and the pasta sauce.
- Stir in the cottage cheese, parmesan cheese, the 1½ cups of the mozzarella cheese, and seasonings. Mix until combined and creamy.
- Cook on medium-low heat until everything is warmed through (about 5-10 minutes), and then sprinkle the remaining ½ cup of mozzarella cheese on top.
- Cover and cook on low for 2-3 minutes or until cheese is melted. Serve with garlic bread and a side salad.
Notes
Variations:
- Love veggies? Add some sauteed mushrooms, onions, bell peppers, or spinach.
- If you want it to have a little more spice, you can add in some hot Italian sausage or add in some red pepper flakes.
- You can make this recipe lighter by using ground turkey, part-skim mozzarella, and low-fat cottage cheese.
- Prefer a baked version? Preheat your oven to 350°F. Once everything is combined, pour it into a 9x13-inch baking dish, and top it with the ½ cup of mozzarella. Bake for 20 minutes or until warmed through, and the cheese has melted.
Helpful Tips
- Keep the heat on medium-low after adding the cheese so that it doesn't stick to the pan or start separating.
- Let it sit for 3-5 minutes when it's done off the heat, so it will thicken up in the pot.
Storage:
- Store in the refrigerator for 3-4 days. You can also freeze this for up to 2 months, just make sure that the dish is completely cooled and it's portioned into airtight containers or freezer bags. Then, thaw in the refrigerator overnight before reheating in the microwave or on the stove.