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Lasagna Toss

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Lasagna Toss

  • Veg
  • 40 mins
  • Serves 8
  • Easy


How to Make Lasagna Toss

  1. Preheat your oven to 350 degrees F or 175 degrees.
  2. Slightly oil a baking dish (2.5 quarts).
  3. Take a large pot of lightly salted water and bring it to boil.
  4. In the pot, add pasta and cook for around 8 to 10 minutes or until tender. Then drain.
  5. Let the Italian sausage cook on medium heat, in a big skillet until browned or for about 8 to 10 minutes.
  6. Skim the fat from the meat, dispense the cooked pasta onto it and add spaghetti sauce to the skillet. Mix well and bring the ingredients to boil.
  7. Transfer half of the pasta-sausage mixture into the greased baking dish, add the cottage cheese in a uniform layer and then drizzle with half the mozzarella cheese.
  8. Pour down the remaining pasta mixture over the cheese and cover with the remaining mozzarella cheese.
  9. Cover up the dish and bake in the preheated oven for not less than 25 minutes, until the dish is hot and the cheese is fizzy.
  10. Let it stand for 5 minutes so that it settles down and then serve with the sidelines and sauces of your choice.


Many nations have argued for quite a long time about who invented the first ever lasagna recipe but as surprising as it may sound, Lasagna was not originated in Italy, but ancient Greece.

While Italy stresses they were in the first place, they should at least be credited for nailing the layers and layers of tastiness that is lasagna.

Analysts in Britain, in fact, found a cookbook with a lasagna recipe that goes back to the 1390's, emphasizing their claim to the initial lasagna recipe.

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