1 lb. ground beef
1 (24 oz.) jar spaghetti sauce (Prego)
1 (16 oz.) pkg. lasagna noodles (Barilla)
2 tbsp. dairy sour cream
1/4 cup cottage cheese
1 (16 oz.) pkg. shredded Mozzarella cheese (4 cups)
1 cup shredded cheddar cheese
Parmesan cheese (either fresh or from the can), for sprinkling

SEASONINGS:

salt and pepper
seasoning salt (Lawry's)
Accent (MSG; optional)
garlic powder
onion powder

Boil lasagna noodles while at the same time cooking the ground beef, seasoned with about 1/4 teaspoon each of salt, pepper, seasoning salt, Accent (if using), garlic and onion powder. I use a deep skillet for cooking the ground beef.

Drain the ground beef and put back into deep skillet.

Add spaghetti sauce to the ground beef and stir in dairy sour cream and cottage cheese. Cook sauce mixture over low heat until well blended together.

Drain lasagna noodles and run cool water over them, coat with a tiny bit of olive oil so they won't stick together or leave in a small amount of cool water.

ASSEMBLY:

Layer in 16x9-inch baking dish as follows: Noodles, ground beef sauce mixture and 2 cups shredded Mozzarella cheese (thinly covering the layer).

Next sprinkle Parmesan cheese over the layer (sparingly), noodles, ground beef sauce mixture, remaining 2 cups shredded Mozzarella cheese and 1 cup shredded cheddar (sparingly sprinkled over top).

Finally sprinkle Parmesan cheese over top (sparingly).

Bake in 350°F oven until cheese looks done (barely starting to turn brown) and sauce is bubbling a bit, about 30 to 45 minutes.

GREAT SERVED WITH:

Green Beans (cooked with a few slices of a tomato and about 1/2 cup Italian dressing in them), Canned Peaches Salad and of course GARLIC BREAD!

ENJOY!! :)

Submitted by: Tonya Vann