• NOTE: You can make the meat sauce a day or two early and store in refrigerator. You can also make the cheese mixture ahead of time too. Then just cook the noodles and assemble the lasagna layers when you are ready to either cook it or freeze it.

Meat Sauce

• cook meat & onion in a large skillet in 3 tbsp of olive oil
• add garlic and cook until meat is light brown.
• In a sauce pan strain the liquid out of the tomatoes, squeezing as much as possible from the tomatoes. Discard the squeezed dry tomatoes and bring the tomato liquid to a boil then lower to simmer.
• Stir can of tomato paste into the browned meat in the skillet along with 1/4 cup of the hot tomato liquid so that all the meat is coated. Simmer for about 5 minutes and then pour all the remaining hot tomato liquid into the skillet with the meat mixture and simmer for 45 minutes. The meat sauce will be thick

Cottage Cheese mixture

• Mix cottage cheese with 1 cup of the parmesan cheese, 1 egg and 1 tsp of parsley. Stir well and place in refrigerator.

Lasagna Assembly

• Cook lasagna noodles in boiling water with 1 tbsp. of olive oil for 8 minutes.
• In a 9 x 13 pan place a layer of meat sauce, then sprinkle with parmesan cheese, top with 3 lasagna noodles, cover noodles with cottage cheese mixture and then top with mozzarrella cheese. Repeat this 2 more times so that you wind up with 3 layers of noodles. Place some meat sauce sprinkled with parmesan cheese on top.
• Bake in 375 degree oven for 20 minutes.