Here's what you need for a 9x13 pan of lasagna:
1-1 1/2 lbs. ground hamburger
2 cloves garlic
2 jars pasta/spaghetti sauce
1 can mushroom
1 large container of cottage cheese
1/2 cup parmesan
1 box lasagna noodles
Cook the meat with the garlic (minced).
While that's cooking, stir together cottage cheese, egg, and parmesan.
Drain the meat. Add spaghetti sauce, spices (I usually add basil and oregano), and mushrooms.
In greased 9x13 layer 1/3 meat mixture. (I added tomatoes from the garden. Yum!)
Layer uncooked noodle and 1/2 cottage cheese mixture. Drop it on....
....then spread it out.
Put on another 1/3 of the meat mixture and another layer of noodles.
Add the other 1/2 of the cottage cheese mixture.
Add the rest of the meat mixture and a little bit of mozzarella cheese.
Bake covered for 40 minutes at 375. Uncover and cook for another 20 minutes.
Let sit for 10 minutes.
Keeping the lasagna covered for 40 minutes helps cook the noddles through so you don't have to precook them. I like to make as few dishes as possible when I cook, so I love that about this recipe!
The finished product!