SAUCE:

1 1/2 lb. ground chuck
1 pkg. Italian sweet sausage (ground, if possible), cooked and cut up
3 (15 oz.) cans tomato sauce
1 sm. can tomato paste
1 clove garlic
1/2 tsp. sage
1/2 tsp. oregano
1/2 tsp. thyme

OTHER INGREDIENTS:

1 box lasagna noodles
3 pkg. Kraft Mozzarella cheese
3 sm. containers cottage cheese, sm. curd

In Dutch oven, brown ground chuck and sausage. (If the sausage is in links, cook in a separate pan and then cut up and add to ground chuck after.) Drain grease. Add the rest of the sauce ingredients and simmer while cooking noodles.

Depending on what size pan you will put the lasagna in will determine the number of noodles to cook. To determine how many, lay the uncooked noodles in the bottom of your pan (a 9x13 inch will use 4 noodles for each layer). Then cook enough for 3 layers, plus 1 or 2 extra to allow for breakage. Add one noodle at a time to boiling water. Push noodle over on its side, then add the next noodle. Keeping them on the sides will prevent them from sticking and breaking. Drain and rinse noodles in cold water.

Put a small amount of sauce on bottom of pan. Then noodles. Spoon sauce over noodles. Spoon 1 container of cottage cheese over sauce and spread evenly with spoon. Add Mozzarella cheese. Repeat noodles, sauce, cottage cheese, Mozzarella cheese. Repeat once more. Spoon a small amount of sauce over Mozzarella cheese to keep from burning.

Bake at 350 degrees for 30 minutes uncovered. This is best if it is left to sit overnight or if made in the morning and served at night. Otherwise, when cut it will be runny from the cottage cheese. To reheat, cover with foil.