Lasagna is one of the easiest meals to make for a family, but it is not always the quickest. With this recipe you can put everything together the night before or minutes before you place it in the oven. My mom has made this lasagna recipe for 40 years and it is always good.
16 oz container cottage cheese
1/2 c grated parmesan cheese
3 large eggs
2 (28 oz) jars pasta sauce
1/2 c water
1lb package lasagna noodles, uncooked
1lb lean ground beef, cooked and drained
4 c (1lb) shredded mozzarella cheese (reserve some for topping at the end)
In a bowl, combine cottage cheese, parmesan cheese and eggs, mix well. In a separate bowl combine pasta sauce and water, set aside 2 cups. Add meat to the large portion of the sauce mixture; mix well.
On bottom of a 15×9 inch greased baking dish; spread 1 c of plain sauce mixture. Top with a layer of the uncooked lasagna noodles, 1/2 cheese mixture, 1/2 meat sauce mixture and 1/2 mozzarella. Repeat layering. Top with another layer of lasagna noodles and 1 c plain sauce.
Cover tightly with foil, bake in a 350 degree oven (325 if glass pan) for 90 minutes or until hot and bubbly (the last 10-15 minutes uncover and sprinkle with mozzarella). Let stand for 15 minutes before serving.
Serve with garlic bread and a side salad for an Italian feast.