posted by Cissy 11-04-98 3:26 PM
1 (26 oz.)jar prepared spaghetti sauce
1/2 of a 28-oz. can crushed tomatoes in juice
16 oz. small curd cottage cheese or ricotta
2 eggs
dash nutmeg
16 oz. mozarella cheese, sliced thinly or shredded, divided into 3 portions
Preheat oven to 375° F. Combine spaghetti sauce and crushed tomatoes in a bowl. In another bowl, combine cottage cheese, eggs and nutmeg.
Spoon a thin layer of tomato mix on bottom of 9 by 13" pan.
Place three uncooked lasagna noodles on bottom of pan; if the noodles don't reach the end of the pan, break a noodle in half and place it across the end of the pan. Make sure that noodles are not touching one another.
Spread 1/3 of cottage cheese mixture over noodles,then place 1/3 of mozarella over cheese mixture and cover with 1/4 of remaining tomato mix.
Repeat layering; place three lasagna noodles in pan, so that the half noodle is at the other end of the pan from previous layer.
End with a layer of noodles and remaining tomato sauce.
Cover pan with aluminum foil and bake at 375 for about 1 hour and 15 minutes. Uncover after an hour and test noodles by piercing them with the tip of a sharp knife, there will be very little resistance when the lasagna is done and the pasta will have expanded to the edges of the pan.
If the lasagna looks too wet, leave the foil off for the last part of the cooking time.
Sprinkle with some Parmesan cheese and let the lasagna sit for about 10 minutes before cutting into pieces and serving with extra Parmesan cheese.
Note: Substitute your own homemade sauce for the prepared sauce, if you like.