Cortney's Famous Lasagna

1 lb. of 10% percent lean ground beef
I jar of Prego Chunky Garden Marinara Sauce (the big jar)
1/2 cup of cottage cheese (2%)
1/2 cup of FF ricotta cheese
1/4 cup of parmesan cheese
1 egg
garlic and italian seasonings to taste
1 box of Lasagna Noodles
1 bag (8 oz.) of Sargento Italian style cheese

To make the Ricotta blend combine the FF ricotta cheese, cottage cheese, egg, and parmesan cheese with garlic and oregano to taste. Sit aside (this can be made up to a day in advance for even better flavor). Brown the ground beef and add the sauce to the beef. Once this is done you can start layering. I do not boil my noodles, I made the lasagna while they are still uncooked. I put some sauce at the bottom of the pan to prevent sticking (11 x 13). Then I layer some noodles, ricotta, more noodles, ricotta then sauce and shredded cheese. I repeat this step until I run out of ingredients (usually about 4 layers of noodles). Cover with tin foil and bake at 375 degrees for about an hour covered. Once done you can uncover and let brown on top while the bread is warming. Let cool for about 10 to 15 minutes before serving. My family cannot get enough of this.

Number of Servings: 12

Recipe submitted by SparkPeople user CORTNEY_NAMASTE.