If you have picky eaters in the family, this lasagna’s for you!  If you prefer, substitute fresh pasta sheets for the lasagna noodles. Use one sheet for each layer of noodles in a 7×11 deep baking dish.

24 ounces ground beef
5 cups spaghetti sauce
12 lasagna noodles
3 cups cottage cheese
3 cups shredded mozzarella cheese,(12 oz)
1/4 cup grated Parmesan cheese, optional

1. Cook meat in a large skillet over medium-high heat until no pink color is left in meat, stirring occasionally with a wooden spoon and breaking up the meat. Remove skillet from heat. Place colander over bowl. Spoon meat into colander and let fat drain into bowl. Return meat to skillet. Put fat in a container to throw away.
2. Spoon 2 cups of the spaghetti sauce in the bottom of a 3-quart rectangular baking dish. Stir remaining spaghetti sauce into meat in skillet. Cook over medium heat until hot, stirring occasionally with a wooden spoon. Remove meat mixture from heat.
3. Place 4 uncooked noodles on sauce in bottom of dish. Spread one-third of the meat mixture on top of noodles. Spread 1 1/2 cup of the cottage cheese over meat. Sprinkle 1 cup of the mozzarella cheese over cottage cheese. Add another layer of 4 uncooked noodles, one-third of the meat mixture, the rest of the cottage cheese, and 1 cup of the mozzarella cheese. Layer remaining uncooked noodles, meat mixture, and mozzarella cheese. Finally, sprinkle Parmesan cheese over top, if you like.
4. Cover baking dish with foil. Bake in a 350 degree F oven for 1 hour. Remove from oven and let stand on a cooling rack with foil cover in place for 15 minutes. Carefully remove foil from dish so steam escapes away from you.

Servings: 12