Big Pan Meat/Tomato Sauce Lasagna

You really need to have company to make this much food or be ready for lots of leftovers.  Great for when you are busy and want to have a hearty meal prepared for the family.  We use to have this alot when the kids had hockey practice and games to go to - all 4 of them!!!

10 to 12 Lasagna Noodles - I mix between Whole Wheat + Spinach 
These require boiling in a big pot with 1 tbsp of olive oil + 1 tsp kosher salt till they are tender but firm "al dente".
I use the no boil noodles when I am in a hurry but you will need to add 1 cup of water to the sauce.  At the end of the baking you need to let the Lasagna for at least 15 minutes to set.

Meat Sauce
1 lb lean ground beef  scramble fry in large sauce pan with 1/4 cup of chopped green peppers + 1/4 cup of finely chopped spanish onion.
Add to meat and bring to boil then remove from heat.  Stir occasionally.
1 large can of tomato sauce (about 21 oz) 
1 tsp gran sugar
1 tsp garlic salt 
1/2 tsp oregano
1/8 tsp pepper


In 1 large tub of cottage cheese add 1/2 cup grated parmesan cheese, 1 egg, 1 tbsp parsley flakes, 1 tsp basil, 1/8 tsp pepper.  Mix with fork, it will be to the brim.


Grate 2 cups of mozarella cheese.  If you freeze your moza cheese first it literally will crumble apart in your hands without needing any grating.

Ready to put together in a 9 x 13 inch pan.  I use a glass pan and grease the bottom and sides.
Layer the following
1)noodles overlapping
2)1/2 of the meat sauce
3)cottage cheese mixture- all of it
4)noodles overlapping
5)rest of the meat sauce
6)mozzarella cheese


Bake uncovered in 350F oven about 45 to 55 minutes.  Do not cover.
Let stand 10 minutes before slicing and serving.  Cuts nicely into 12 pcs and serves 8 big eaters easily.