1 16oz pkg of Lasagna Noodles
1 lb ground Italian Sausage or Ground Beef
1 Tbs chopped garlic
1/2 small onion chopped
1 26 oz jar of spaghetti sauce
1 tsp Penzeys Italian Herb mix
1 14.5 oz can Hunt's Diced Tomatoes with Basil, Garlic, and Oregano.
2 cups small curd cottage cheese
2 cups ricotta cheese
2 eggs beaten
1/2 cup chopped fresh parsley
1 lb of sliced or shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
1/2 tsp salt
1/4 pepper

Brown the meat, garlic and onions. Drain excess fat.
Add spaghetti sauce, Italian Herbs and diced tomatoes. (you can drain some of the excess juice from the tomatoes if you wish).  Simmer while preparing the rest of the recipe.

Mix the ricotta and cottage cheese with the parsley, parmesan cheese, salt, pepper, and eggs. 

Cook pasta noodles for 5 minutes (enough to soften but still hold their shape).

In a greased 9 X 13 pan, build lasagna by layering strips of lasagna, meat sauce, ricotta cheese mixture, and mozzarella cheese in thirds.

Bake at 350 degrees for 45 mins. I like to cover the pan with foil (spray with cooking oil spray to prevent sticking) for part of the cooking time to keep the pasta moist. Let stand for at least 10 minutes before cutting.
Serve warm with extra sauce on the side.

Notes:  This is one of those recipes that you can adjust easily to taste.  More cheese, extra vegetables, combine or eliminate meats, or you can use just one of the ricotta or cottage cheeses.  I make enough for two or three batches at at time and find myself opening more spaghetti sauce sometimes or having a small amount ingredients left that I use to make lasagna roll ups with. I do recommend making it the day ahead if you are making a lot.  It can be quiet a production but so worth it!

I have adapted this recipe from the box of Jewel brand Lasagna noodles but use it just as a guide. I make so much at once that I keep throwing things in depending on what I have at the time but it always turns out good.

To freeze leftovers:  Cut serving size pieces and wrap in foil sprayed with cooking oil spray.  I have also been known to add a few Tbs of extra sauce in a small ziploc bag to the foil package.  That way I have just enough sauce to add when reheating.

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