This is the best lasagna I have ever made! I was out of ricotta cheese one day (I've never been a fan of ricotta anyways) but I had some cottage cheese in the fridge so decided to substitute that for the ricotta. Oh my that was the best decision I could have made. This recipe has gotten me so many compliments and I've been told it's the best they have ever had as well. I've finally decided to share this so I really hope you all love it and enjoy it as much as my family and I do. :)
1Preheat oven to 375 degrees F. Lightly oil the bottom of a 9x13-inch baking dish.
2In a large saute pan, over medium-high heat, add 1 tablespoon olive oil and saute meat, onion and garlic until meat is browned, breaking up meat with a wooden spoon or spatula. Drain pan of fat and add stewed tomatoes, tomato sauce and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.
3In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper and seasoning salt.
4Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2 inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle 1/4 cup Parmesan on top.
5Bake in center of oven 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.