1 package Barilla oven ready lasagna noodles
1 package Jimmy Dean sage sausage
1/4 teaspoon anise seed
1/4 cup flour
2 cups whole milk
1 pound whole milk cottage cheese
1 egg
1 pound whole milk mozzarella, shredded (4 cups)
1 large jar marinara sauce (28-32 oz)
1 teaspoon Italian seasoning
Heat oven to 375 with the rack in the middle position.
Place your 9 by 13 baking dish in the sink and fill with very hot water. Add the lasagna noodles and swish them around, making sure they're fully submerged. Let the noodles soak 5 minutes, swishing occasionally to keep them from sticking together. Remove the noodles and lay them out on clean kitchen towels. Don't let them touch each other or they'll stick together.
Heat the sausage in a large skillet over medium high heat. Cook, breaking up with a wooden spoon into small pieces. Add the anise seed. Sprinkle the flour over and stir in until absorbed. Pour in the milk and stir constantly until it comes to a boil and thickens. Remove from the heat and set aside.
Wipe out the baking dish and spray with cooking spray. Add 1/2 cup of marinara sauce to the bottom of the dish and spread it into an even layer.
Add 4 noodles on top of the sauce. It's OK for them to overlap a bit.
Spread half the sausage mixture on top of the noodles. Drizzle 1/2 cup of marinara sauce over the sausage. Sprinkle with 2/3 cup mozzarella.
Add 4 noodles on top of the cheese. Mix the egg into the cottage cheese with a fork and spread over the noodles. Drizzle 1/2 cup marinara over the cottage cheese. Sprinkle with 2/3 cup mozzarella.
Add 4 noodles on top of the cheese. Spread the remaining sausage mixture over the noodles. Drizzle 1/2 cup marinara over the sausage. Sprinkle with 2/3 cup mozzarella.
Add the remaining noodles (you should have 3 left) on top of the cheese. Spread all the remaining marinara over the noodles, making sure the noodles are completely covered in sauce. Sprinkle with the remaining 2 cups mozzarella, then Sprinkle with the Italian seasoning.
Cover with foil and place on a baking sheet to prevent drips. Bake at 375 for 30 minutes, then remove the foil and bake 10 minutes longer.
Remove from the oven and let rest for 15 minutes before serving.
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