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Evelyns Baked Lasagne Casserole

It's like lasagne, but just a bit different.
Course Main Course
Cuisine American, Canadian
Keyword casserole, fusilli, lasagne, mozzarella, pasta, San Marzano, tomatoes
Prep Time 45 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 1 hour 20 minutes
Servings 9 servings
Calories 445kcal

Equipment

  • large sauté pan
  • 9" x 12" ovenproof baking pan

Ingredients

  • ½ lb fusilli pasta
  • 2 cups mushrooms chopped
  • ½ cup red peppers chopped
  • ½ cup green peppers chopped
  • 1 cup cooking onions chopped
  • 2 large garlic cloves minced
  • 1½ tbsp vegetable oil
  • 1 tsp dried oregano
  • 1 lb Italian sausage approx. 3-4
  • 1 med tomato diced
  • 2 tbsp fresh basil
  • 1 28oz can stewed tomato preferably San Marzano
  • ¼ cup tomato paste
  • ½ cup water
  • pinch salt and pepper
  • 1 egg
  • 1 16 oz cottage cheese
  • 3 tsp fresh parsley
  • pinch salt and pepper
  • ¼ cup parmesan reggiano grated
  • 1 cup packed baby spinach stemmed & chopped
  • 2 cups mozzarella divided in half

Instructions

  • Cook pasta al dente in salted water. Drain and rinse in cold water.
  • Sauté vegetables and oregano in 1½ tbsp vegetable oil. Set aside.
  • De-case sausage and fry until it is starting to brown, drain off any fat. Add fresh tomato, basil, stewed tomatoes, tomato paste and water. Simmer for 10 minutes, breaking up tomatoes.
    Add vegetables and pasta, stir well. Add 1 cup grated mozzarella and mix well. 
  • In a bowl, mix egg, cottage cheese, parmesan and spinach. Stir well.
  • In a 9" x 12" pan, layer ½ of the meat/pasta mixture. Add all of the cottage cheese mixture and finish with the remaining meat/pasta mixture.
    Cook at 375℉ for 20 minutes.
  • Remove from oven and sprinkle with the remaining cup of grated mozzarella. Return to the oven for 10 minutes or until cheese is melted and mixture is bubbling. Let stand for 5 minutes, cut into squares and serve.