• 1 lb Ground Beef
• 1/4 cup italian seasoning
• 26 to 32 ounces Marinara
   [see LINK on this page]
• 8 ounces Lasagna Pasta noodles
• 1 cup water
• 16 ounces cottage cheese (or ricotta)
• 8 ounces sour cream
• 18 ounces shredded mozzarella cheese
• 1/2 cup parmesan cheese

Preheat oven to 350 degrees. Boil pasta until just under done. Brown meat in deep skillet, then add water, Marinara and italian seasoning. Combine cottage cheese, sour cream and mozzarella in bowl. Mix well. Spoon a layer of Beef Sauce mixture into bottom of 9" x 13" baking dish. Place 1 layer of pasta on top of Beef Sauce. Spoon layer of cheese mixture on top of pasta. Repeat sauce, pasta and cheese layers until all gone. Finally top with parmesan cheese. Bake, covered for 1 hour then uncover and bake about 20 minutes.
Serves 6

• 2 pounds Ground Beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 Lasagna Pasta noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

 >> In a pan add Ground Beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper and 2 tablespoons parsley. Simmer covered, for about 1 1/2 hours, stirring occasionally.
 >> Bring a large pot of lightly salted water to a boil. Cook Lasagna Pasta noodles in boiling water for 8 to 10 minutes. Drain Pasta and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley and 1/2 teaspoon salt.
 >> Preheat oven to 375 degrees
 >> To assemble, spread 1 1/2 cups of Meat Sauce in the bottom of a 9" x 13" baking dish. Arrange 6 Pasta noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups Meat Sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella / Parmesan cheese. Cover with foil; to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
 >> Bake in the oven for 30 minutes. Remove foil and bake an additional 30 minutes. Cool for 15 minutes before serving.
Serves 6

1 pound Ground Beef
1/4 teaspoon salt
26 to 32 ounces Marinara [see LINK on this page]
1 can (14 1/2 ounces) Italian Style diced tomatoes, undrained
1/4 teaspoon ground red pepper
1 carton (15 ounces) ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
10 Lasagna Pasta noodles
1 1/2 cups shredded mozzarella cheese

Heat oven to 375 degrees.

Bring a large pot of lightly salted water to a boil. Cook Lasagna Pasta noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

Brown Ground Beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings; season with salt. Stir in Marinara, tomatoes and red pepper.

Combine ricotta cheese, Parmesan cheese and egg in medium bowl.

Spread 2 cups Beef Sauce in bottom of 13" x 9" baking dish. Top with 4 Pasta noodles arranged lengthwise in single layer; place fifth Pasta noodle crosswise at end of dish, breaking Pasta noodle to fit. Press Pasta lightly into sauce. Spread all the ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese; top with 1 1/2 cups Beef Sauce. Top with remaining Pasta in single layer; press into sauce. Top with remaining Beef Sauce.

Bake in 375 degrees oven 1 hour.

Sprinkle with remaining 1/2 cup mozzarella cheese. Let stand 15 minutes.

Servings: 6
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