16 oz. cottage cheese (large or small curd, whole or low-fat)
30 oz. ricotta cheese (whole or part-skim)
3 cups shredded Italian cheese (Parmesan, Romano, Asiago, Mozzarella)
3 tsp. dried parsley
1 tsp. ground garlic powder
1 tsp. salt
4 eggs
2 jars good-quality spaghetti sauce (organic preferred)
1 1/2 pkgs. no-cook lasagna noodles
2 cups shredded Mozzarella (whole or part-skim)

Preheat oven to 350°F.

Warm one of the jars of sauce to serve over the lasagna, as preferred (my daughter likes it as is, my husband likes it smothered).

Mix together, in a large bowl, the cheeses, parsley, garlic powder, salt and eggs.

In a 13x9-inch cake pan, layer:

1) 1/4 spaghetti sauce
2) 4 or 5 of the no-boil noodles (I break 1 or 2 to fill "holes" & fit better in the pan)
3) 1/3 of the cheese mixture
4) 1/4 spaghetti sauce
5) 4 or 5 of the no-boil noodles
6) 1/3 of the cheese mixture
7) 1/4 spaghetti sauce
8) 4 of the no-boil noodles (break 1 up as preferred)
9) 1/3 of the cheese mixture
10) End with a layer of 4 noodles
11) 1/4 spaghetti sauce (the noodles on top need to be covered with sauce in order to cook correctly, so, if needed use some of the sauce from the second jar)
12) Spread shredded Mozzarella on top

Bake at 350°F for 45 minutes. Lasagna should bubbly and the Mozzarella should be melted and somewhat brown. Remove from oven and let sit for 15 minutes, if you skip this step, the lasagna will be runny.

Serve, enjoy!

Submitted by: comtnhigh