Family Tested & Approved
shredded mozzerella (1.5 bags)
frozen chopped spinach, thawed & drained
bacon, cooked crisp & crumbled
Cook hamburger with onions, rosemary, red pepper & garlic. Drain & add pasta sacue. Simmer while pasta cooks.
Boil pasta in salted water till al dente.
Remove meat mixture from heat & stir in drained noodles.
Mix together sour cream & cottage cheese.
Layer half the noodle/meat mixture in the bottom of a 9x13 pan.
Distribute spinach evenly over the top then sprinkle with crumbled bacon.
Sprinkle with about 1/2 the shredded mozzerella and smooth sour cream/cottage cheese mixture over top.
Add remaining noodle/meat mixture.
Top with remaining mozzerella & bake at 350 till brown & bubbly.
This fills a 9x13 pan to the point of over-flowing. If you have a larger/deeper lasagna pan I would probably use it. The last time I made this I had a little juice spill over in my oven :(