This recipe is meant to be used with my Italian sauce. While Sauce simmers, place lasagna strips in a bowl of hot water to soften. The noodles will absorb more moisture in the final baking, which I find ideal for the sauce which has a little more liquid than most. Brown the meat, and prepare cottage cheese . AFTER BAKING: Let lasagna sit for at least 15 minutes so that it can set up. This makes for a firmer lasagna. I admit, my lasagna is even more fabulous the next day.
You may end up with extra sauce; use for dipping bread sticks or freeze.
ASSEMBLY:
9 extra wide lasagna strips, softened in bowl of hot water while sauce simmers
1/2 pound browned ground beef, salted
OR Italian sausage, browned
3 cups cottage cheese, mixed together with 2 eggs, 1 cup mozzerella and 1/2 cup parmesan
Generous portions of sliced or grated mozzerella and parmesan cheeses
1. In large baking dish, spoon in approximately 1/2 cup sauce and place 3 lasagna strips on top. Spoon another 1 cup sauce on top of noodles. Now place all the meat in this first layer and layer generously with mozzerella cheese. Cover with more sauce
2. Layer again with 3 lasagna strips and cover with at least 1 cup more sauce. Spoon on cottage cheese mixture and sprinkle with more mozzerella cheese.
3. Place 3 more lasagna strips on top and cover with at least 1 cup sauce. Sprinkle generously with parmesan and a small portion of mozzerella.
4. Cover with foil.
5. Bake at 375 degrees for 40 min. Let rest 15-30 minutes after baking. It will absorb more of the moisture.
This makes a fabulous meal when paired with "No Fiddle Bread Sticks" or "Crusty Artisan Loaves" and a large green salad.