Lasagna

Of all the tasty foods I've ever made, none is more popular than this. And that's rather odd, because it's not quick to serve and it can get rather messy when preparing. There is also no magic recipe for this dish... It can be as plain and ordinary as you please, or garnished with exotic spices. Here's how I usually prepare it, but feel free to experiment if you've never made it before. Any tomato-based sauce can be used, but I've discovered family spaghetti sauces are tastier. I use cottage cheese in my recipe for 2 reasons... it's a bit cheaper and it provides a wonderfully mild flavour. And it doesn't taste lumpy... *lol* Instead of cottage cheese, try mild cheddar (it's cheaper) or if you like, ricotta...

9 broad Lasagna Noodles, cooked according to package directions

4 cups Spaghetti Sauce, or other tomato-based sauce with meat

1 cup (125 ml) Cottage Cheese

3 cups Mozzerella Cheese, grated

In a 13" x 9" baking dish (one that looks big enough to put lasagna in), begin layers with 1 cup of Spaghetti Sauce on the bottom, 1/3 of lasagna, 1 cup sauce, half the Mozzerella; 1/3 of lasagna, 1 cup sauce, cottage cheese; last of lasagna, last of sauce and last of cheese. Bake at 350� F for 1 hour. Let cool 20 minutes, to make cutting easier. Serve with Garlic Bread.

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