Lasagna Dip and Tuttorosso Tomatoes

• Gluten free

• Meat

  • 1/2 lb Italian sausage, ground

• Produce

  • 2 Garlic clovers
  • 1 Parsley
  • 1 (28-ounce can Tuttorosso plum tomatoes
  • 1/2 Yellow onion, medium

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3 tbsp Tuttorosso tomato paste

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Italian seasoning
  • 1/2 tsp Salt

• Dairy

  • 1 cup Cottage cheese or ricotta cheese
  • 2 cups Mozzarella cheese
  • 1/3 cup Parmesan cheese, grated

Found on spicysouthernkitchen.com

Ingredients

• ½ pound ground Italian sausage
• ½ a medium yellow onion, chopped
• 2 garlic clovers, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (28-ounce) can Tuttorosso plum tomatoes, drained
• 3 tablespoons Tuttorosso tomato paste
• 1 cup cottage cheese or ricotta cheese
• 1 egg
• ⅓ cup grated Parmesan cheese
• 2 cups shredded Mozzarella cheese
• chopped parsley

Directions

• Cook ground Italian sausage and onion in a medium nonstick pan until pork is no longer pink, breaking it up with a wooden spoon.
• Add garlic, salt and pepper and cook 1 minute.
• Roughly chop the tomatoes and add them and any juices to the pan along with the tomato paste. Stir to combine.
• Simmer until thickened.
• In a medium bowl, stir together cottage cheese, egg, and Parmesan cheese.
• Spread cottage cheese mixture along bottom of a 9-inch cast iron skillet or a greased baking dish.
• Top with 1 cup of shredded Mozzarella cheese.
• Pour tomato mixture evenly on top of cheese.
• Sprinkle remaining Mozzarella cheese on top.
• Place in 375 degree oven for 20 minutes.
• Optional- Broil for 2 to 3 minutes to brown cheese.
• Sprinkle with parsley.