1 October, 2014
9 each lasagna noodles, cooked as directed
1 cup fat free small curd cottage cheese
1 each egg
2 cups shredded mozzarella cheese
26 ounces spaghetti sauce
Preheat oven to 350°
In a large mixing bowl, mix cottage cheese, egg, 1 ½ cups mozzarella cheese, ½ jar of spaghetti sauce.
In bottom of 13ʺ x 9ʺ x 2ʺ or a 11ʺ x 7ʺ x 2ʺ pan, spread a small amount of spaghetti sauce, just enough to cover the bottom and keep the noodles from sticking to the pan.
Place 3 noodles on top of this sauce. Put half of the cheese/egg/sauce mixture on top of these noodles and spread it evenly over them. Place 3 noodles on top of the cheese mixture. Put remaining cheese mixture on these noodles and spread it evenly. Put last 3 noodles on top of this layer, then pour the last of the spaghetti sauce on top of these noodles, and spread evenly over the noodles. Sprinkle the last ½ cup of mozzarella cheese over the top of the sauce.
Bake for 30 minutes. Remove from oven and let it sit at room temperature for at least 20 minutes before serving or it will be too soupy.
Serve with grated Parmesan cheese, a salad and toasted garlic bread.