Notes from the Test Kitchen:
I seriously love the balance of herbs in this recipe! The sauce was so good that I plan to use it the next time I whip up a batch of spaghetti. We used the whole grain noodles as Cherie suggests and were very happy with the way it turned out. Highly recommended!
medium onion, chopped
tomato paste, 6oz
diced tomatoes, 28oz
large block of mozzarella cheese, shredded
large carton of large curd cottage cheese
grated parmesan cheese
lasagna noodles, boiled...i like whole grain noodles
1Brown meat and onion together. Drain off grease and put meat in a large sauce pan.
2Add the remaining ingredients through the water. Then, simmer for approximately 45 minutes.
3Meanwhile, boil the lasagna noodles. Spray a deep 9x13 inch baking dish with Pam.
4To assemble the lasagna you will alternate layers of meat, cheese, noodles...3 layers of meat and cheese; 2 layers of noodles. The last layer of cheese will only be the Parmesan cheese. Split the Mozzarella and cottage cheeses between the middle 2 layers of cheese. Use as much of the Parmesan cheese as you prefer.
5You can make this ahead of time and not bake it until you are ready. When you are ready, preheat the oven to 350 degrees. Bake until hot and bubbly; approximately 1 hour covered, then 1/2 hour uncovered.
6It will need to sit for approximately 15 minutes when it comes out of the oven in order to set and make cutting easier.