Lasagna

Ingredient

• 8 oz lasagna noodles
• 2 lb ground beef
• 1 clove garlic
• 2 tbsp dried parsley flakes
• 1 tsp salt
• 1 tsp dried oregano flakes
• 1 tsp dried sweet basil leaves
• 1 tsp sugar
• 12 oz tomato paste
• 3 oz can tomato sauce
• 1/2 cup water
• 24 oz cont cottage cheese
• 16 oz cont Ricotta cheese
• 2 slightly beaten eggs
• 1 tbsp dried parsley flakes
• 1 tsp black pepper
• 1/2 tsp salt
• 16 oz shredded mozzarella
• 1 large container of Kraft grated parmesan cheese

Instructions

1. Cook: lasagna noodles according to package directions. add a little olive oil so keep from sticking, drain, separate noodles and cool on parchment paper, wax paper or foil.
2. Meat Sauce: While noodles are cooking, in a large skillet brown beef, drain and return to pan. Stir in garlic, parsley flakes, salt, oregano, basil, sugar, tomato paste, tomato sauce and water. Bring to a boil, reduce heat and simmer 5 mins. Keep warm.
3. White Sauce: Mix cottage cheese, ricotta, eggs, parsley flakes, pepper and salt.
4. Build: Spoon a thin layer of meat sauce on the bottom of 9x13 pan. Layer 5 noodles across overlapping each other to create a seal. Spoon 1/3 white sauce onto dish evenly using back of spoon, sprinkle parmesan over dish I just start at one end and cover until I get to the other end, 1/3 mozzarella, 1/3 meat sauce, 5 noodles and repeat layers. End with meat sauce add more mozzarella and parmesan to top it off.
5. Bake: Cook at 375°F. You can cover with foil and bakes for 25 minutes, remove foil and bake an additional 5 minutes, uncovered if you want the cheese browned. Let sit 10 minutes before cutting, this allows it to bind and cut easier.