3/4 to 1 lb. ground beef, turkey or venison
1 (32 oz.) jar spaghetti sauce (preferably Hunts thick and hearty)
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 tsp. garlic powder
1/2 dried red pepper
1 c. water
9 lasagna noodles
1 lb. mozzarella cheese, shredded
1 lb. cottage cheese

Mix the first 9 ingredients for the sauce together early in the day and allow to simmer. (I use my crock pot.)

Cook 9 lasagna noodles in boiling water for 10 to 15 minutes. A little oil added keeps them from sticking together. While they are cooking, put a layer of sauce in the bottom of an 8 x 10 inch cake pan. Drain noodles. Lay 3 noodles lengthwise; spread half of the cottage cheese over the noodles; add half the mozzarella cheese. Next lay 3 more noodles lengthwise; top with remaining mozzarella and cottage cheese. Last, lay out 3 more noodles lengthwise and ladle enough sauce to cover the noodles. Bake at 350 degrees for one hour. Let set 10 minutes before cutting to serve. Serves 6-8 people.