The Recipe Trove

1 pound ground beef

1 (32 oz) jar spaghetti sauce

1 (16 oz) carton cottage cheese

1 (8 oz) carton sour cream

12 uncooked lasagna noodles (not no-boil noodles)

18 ozs. shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup water

Brown the beef in a skillet, drain the grease.  Add the spaghetti sauce to the beef, and then set aside.

Combine cottage cheese and sour cream in a small bowl.  Mix well and set aside.

Spoon 1 1/2 cups of meat sauce into the bottom of a 9 x 13 inch pan.  Place half of the uncooked noodles over the sauce, and then spread half of the cottage cheese mixture on the noodles.  Sprinkle 1/3 of the mozzarella cheese on next, followed by half of the remaining meat mixture. Finally, sprinkle with 1/2 of the Parmesan cheese.

Repeat the layers starting with the noodles, and top with the last 1/3 of the Mozzarella cheese.

Very carefully then, pour the water into the pan around the edges of the lasagna.  Cover the pan tightly with foil and bake in a preheated 350ºF oven for 1 hour.  Uncover; bake an additional 20 minutes, or until nice and bubbly.  Let stand for 15-20 minutes before serving.