Three Cheese Lasagne

Sauce:

• 1 lb ground chuck
• 1 chopped onion
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon minced garlic

Put the above five ingredients in a skillet. Brown, constantly stirring. Drain mixture. Return to skillet.

• 4 eight ounce cans of tomato sauce
• 1 teaspoon sugar
• 1 cup water

Add the above three ingredients to the skillet mixture. Cook 5 minutes.

Filling:

• 1 lb. carton of low-fat cottage cheese (Rinse and drain in colander. Transfer to food processor and cream.)
• 1 cup Parmesan cheese
• 1 beaten egg
• 2 teaspoons Italian seasoning

Fold the Parmesan cheese, egg, and Italian seasoning into the cottage cheese.

Other ingredients:

• 12 dry wide lasagne noodles (for 3 layers)
• 12 ounce bag of shredded mozzarella
• 1 cup of Parmesan cheese (3 one-third cups)

In 9 x 13 inch glass baking dish sprayed with non-stick cooking spray, layer in the following order:

• ¼ of the sauce.
• Layer and repeat procedure once:
• 1 layer of the noodles (break to piece as necessary)
• Spread ½ of the cheese filling mixture over the dry noodles.
• ¼ of the sauce
• 1 cup shredded mozzarella
• 1/3 cup parmesan cheese

Add water around edges to the level of the layer. It will be absorbed by the noodles.

Now add:

Final layer of noodles, piecing extra bits of noodle into center. Cover with remainder of sauce. Top with the remainder of the shredded mozzarella. Top with 1/3 cup parmesan cheese. Add enough water around the edges to make level with the layer. (I add as much water as I can get in the dish without making it boil over into the oven.) Bake at 350 degrees for 60 minutes.