Ingredients:
1 lb lasagna noodles, cooked
2 (26 ounce) jars of newman mushroom marinara sauce
1 lb ricotta cheese
1 cup cottage cheese
1/2-1 cup grated parmesan cheese
1 lb mozzarella cheese, sliced thin or shredded ( I prefer shredded cheese for this rather than sliced.)
3/4 cup chopped onions
1 -2 clove garlic, chopped or minced
2 teaspoons salt
2 eggs, beaten
2 lbs ground beef
2 teaspoons italian seasoning
Directions:
Cook lasagna noodles according to package directions.
(Sometime I will try it without cooking the noodles first, but I am a bit of a coward.) Meanwhile, saute the ground beef, garlic and onion in a large skillet or saucepan until the beef is done.
Add sauce, salt and Italian seasoning and mix well.
Simmer on low heat 12 to 15 minutes.
In a separate bowl, combine ricotta, cottage cheese, and beaten eggs.
Grease a 9×13 or larger baking pan (larger is much better, otherwise you won’t have enough room for everything).
Arrange a first layer of noodles so the ends hang over the sides of the pan.
(The ends will be laid back over the top for the final layer).
Then add a layer of the sauce, half of the ricotta mixture, and mozzarella cheese.
Add a second alternating layer of pasta, meat sauce, the rest of the ricotta mixture, and mozzarella cheese.
Repeat with another layer of pasta, then fold over the ends of the first layer of noodles and top with the rest of the sauce.
Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes, or till cheese is bubbly.
Allow to set for 10 minutes before cutting.
Servings: 10-12
Time preparation: 60 min.
Time total: 105 min.