Lasagna

• Stir together well:
• 24 oz. cottage cheese
• 2 c. mozzarella cheese, shredded
• 2 c. cheese, shredded (cheese of choice)
• 2 eggs
• 1 t. onion powder
• 1 t. garlic powder
• 1/2 t. black pepper
• Combine together in a separate bowl:
• 2 pounds hamburger, browned
• 48 oz. spaghetti sauce

Layer the lasagna as follows, using UNCOOKED regular lasagna noodles. Use a deep lasagna pan about 9″ x 13″ size. (I often buy the deep disposable pans from the store just because it’s deeper but also because it’s easier to throw away than try to scrub clean!)

• Layer as follows:
• 1/3 of the sauce
• 3 noodles
• 1/2 of the cheese mixture
• 1/3 of the sauce
• 3 noodles
• 1/2 of the cheese mixture
• 3 noodles
• 1/3 of the sauce

Pour about 1/4 c. water around the edge of the pan. Cover very tight with tin foil. Bake at 375 degrees for about 1 hour and 15 minutes. Remove the tinfoil and check if the noodles are soft. If not, bake another 15 minutes. When the noodles are soft, bake for another 15 minutes to absorb some of the moisture. If you like it more runny, don’t bake as long. If you like it drier, bake for longer.