Rich No Boil Lasagne - cooking recipe

Ingredients

9 ounces no-boil lasagna noodles (1 box)
2 eggs
28 -32 ounces nonfat cottage cheese
4 cups shredded part-skim mozzarella cheese
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
1 tablespoon olive oil
1 lb bulk Italian sausage
1 small diced onion
2 garlic cloves, minced
2 (14 ounce) cans stewed tomatoes or (14 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
3/4 cup red wine
1/2 cup water
2 teaspoons dried oregano, divided
2 teaspoons dried basil, divided
1/4 teaspoon black pepper

Preparation

Preheat oven to 375.
Lightly beat eggs in a medium bowl. Add cottage cheese, 2 cups of mozzarella, and the parmesan or romano cheese. Add the pepper and 1 tsp each of dried basil and oregano and stir well.
Heat olive oil in a large skillet over medium heat - swirl to coat skillet. Add sausage and onion, and cook until sausage is no longer pink, then add garlic and cook briefly (one minute or so).
If there's extra oil in the pan at this point, drain and discard.
Stir tomato paste into sausage mixture and then slowly stir in red wine and water.
Process canned tomatoes in food processor until finely chopped. Add with ALL liquid to skillet and stir.
Add remaining 1 tsp each of oregano and basil and heat just until bubbling, then remove from heat.
Spread 1 cup of sauce in bottom of pan.
To layer lasagne:
In 13 x 19 dish layer 1/4 of noodles, 1/3 of cheese mixture, and 1 1/4 c of sauce.
Repeat layers twice.
Then top with remaining 1/4 of noodles, remaining sauce, and 2 cups of mozzarella.
Cover tightly with foil and bake for 55 minutes. Uncover and bake another 5 minutes so top can brown slightly.
Let stand 15 minutes before cutting.