My family loves this recipe. I have used it since about 1979. It was published in a Farm Journal magazine that we received at that time. It is different than most lasagna recipes, because you use tomato soup as the sauce. Hope everyone enjoys.
1Brown sausage in a large skillet, stirring to crumble; drain off drippings. Stir in soup, garlic, oregano, and basil; mix well. Heat thoroughly.
2Cook noodles according to package directions; drain. Place three noodles in a lightly greased 13 x 9 x 2 inch baking dish. Layer 1/3 of meat sauce mixture, mozzarela cheese, cottage cheese and Parmesan cheese over noodles. Repeat layers two more times.
3Cover with aluminum foil; let stand for two hours or refrigerate overnight. Bake covered at 350 degrees for 30 minutes.