Lasagna

I always use cottage cheese instead of ricotta cheese when I make lasagna because it's cheaper and has more protein. It's the only time I eat cottage cheese. I don't like it. Mostly it's the texture. To remedy this I blend it in the blender to make it smoother.

Also, I usually use marinara sauce when I make lasagna and add some shredded veggies (carrots, zucchini) for added texture, but I had leftover homemade meat sauce so I used that this time.

Lasagna

6 lasagna noodles, cooked as directed on package

32-40 oz Spaghetti sauce* (4 or 5 cups homemade, I always like more)

16 oz cottage cheese

1 egg

1/4 cup parmesan cheese

8 oz mozzarella cheese, shredded

optional:

1/4 tsp dried oregano

1/4 tsp dried marjoram

1/4 tsp dried basil

1/2 tsp dried parsley

1/4 tsp garlic powder

In a blender put egg and cottage cheese and blend until smooth. Scoop into a bowl and add parmesan cheese and dried herbs and garlic powder.

Spread a thin layer of spaghetti sauce over the bottom of a 9x13 casserole. Place 3 of the noodles in a row (they might overlap a bit). Spread half of the cottage cheese mixture over the noodles, then half of the spaghetti sauce, and next half of the mozzarella cheese. Place remaining 3 noodles and repeat layers of cottage cheese, sauce and end with mozzarella cheese.

Bake at 375 for 25-30 minutes. Let stand 10 minutes before serving.

*I use canned spaghetti sauce for most pasta. I always bought Hunts because it was the cheapest ($1 32 oz) and that's what my family always used. But then I thought I'd look for a better brand. I tried out 5 other brands before deciding we just like Hunts (Garlic & Herb). The other brands were just too sweet (had more sugar). I only wish it was a little thicker.