Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Cottage cheese |
| 2 cups | Mozzarella cheese -- shredded |
| 2 \N | Whole eggs |
| ⅓ cup | Dried parsley |
| 1 teaspoon | Onion powder |
| 12 teaspoons | Dried basil |
| 18 teaspoons | Pepper |
| 1 quart | Spaghetti sauce |
| ¾ pounds | Ground beef -- cooked |
| 9 \N | Pieces lasagna noodles |
| ¼ cup | Water |
| \N \N | Parmesan cheese |
In large bowl mix first 7 ingredients until well blended; set aside.
In medium bowl, mix together spaghetti sauce and ground beef. In 12"x8"x2" baking dish, spread ¾ cup meat sauce. Layer 3 uncooked lasagna noodles on top. Spread with half of the cheese mixture and 1½ cups meat sauce. Layer 3 more noodles on top of meat sauce.
Spread with remaining cheese mixture. Top with remaining 3 noodles and remaining meat sauce. Pour water around edges of casserole. Cover tightly with foil. Bake in 375? oven 45 minutes. Uncover and bake15 minutes more or until noodles are tender. Let stand 10 minutes before serving. Serve with parmesan cheese.
Recipe By : Farm Journal