1 1/2 lbs ground beef
1 26 oz can spaghetti sauce (I used Hunts traditional)
1 15 oz container ricotta cheese
1 24 oz container cottage cheese
2 cups mozzarella (Jen uses Monterey Jack which melts beautifully)
12 lasagna noodles
Preheat oven to 350. Boil noodles per package directions. Brown ground beef, drain fat, add sauce and season to taste. Mix ricotta, cottage cheese, 1/2 cup of mozzarella and season again to taste. Put just a little of the meat sauce down in a greased 9x13 pan. Place four lasagna noodles in the bottom of the pan, overlapping each noodle a little. Next, cover with 1/3 of the cheese mixture, then 1/3 of the meat sauce. Noodles, cheese, sauce, noodles, cheese, sauce and finish with the remaining 1 1/2 cups of mozzarella and bake for 45 minutes. Let lasagna sit for 5 min before serving.