#2 Easy Lasagne

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Recipe byYzr1

Notes:

Notes from others:
***I used 1 15-oz. containter of ricotta with same amount of eggs, mozzarella, parm, and replacing dried parsley with about 4 tbs fresh, and I replaced the 1/2 c. water with 1/4 c. water and 1/4 c. red wine. Very rich and tasty. However, a word to the wise: I chose to use 1/2 lb. lean ground beef with 1/2 lb. sausage(Italian, not breakfast sausage) Also I would, in the future, try it with a little garlic, some fresh basil, a dash of oregano, and maybe some cooked shrooms added in. I wouldn't use fresh shrooms, as it may make the dish too squishy and cause it to not "stand up" as a lasagne should. Definitnely worth a try with some tweaking.

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Ingredients:

1 lb ground meat
1 32 oz jar spaghetti sauce
32 oz cottage cheese
3 cups shredded mozzarella cheese
2 eggs
1/2 cup Parmesean
2 tsp dried parsley
9 Lasagne noodles
1/2 cup water

Directions

In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Servings:

Preparation Time: