Meat Lasagna

I have always loved this lasagna. After all it is the Lasagna that I grew up on. I really didn't have to change it hardly at all. Once you try this you'll see why my mother is still the best cook I know.

Meat Lasagna

Ingredients

1 package whole wheat or rice lasagna noodles

1 lb. hormone free ground beef

6- 8oz cans tomato sauce

1/2 tablespoon dried basil leaves

1 tablespoon dried parsley leaves

3 tablespoons dried onion flakes

1 teaspoon dried oregano leaves

1/2 teaspoon powdered garlic

1 teaspoon salt

3 tablespoon evaporated cane juice

1 16 oz tub cottage cheese

Parmesan cheese

Mozzarella or Cheddar cheese shredded

Directions

Preheat oven to 375* F. Cook noodles according to package directions.

In large sauce pan simmer tomato sauce, basil, parsley, onion flakes, oregano, garlic, salt, and evaporated cane juice until desired thickness. Stir occasionally (I like to leave a lid on and let it bubble a little more than just a simmer. This makes it get thicker more quickly remembering to stir it so it won't burn the bottom of your pan).

Fry hamburger until no longer pink in middle and drain off access grease.

To assemble, pour sauce to cover bottom of 9x13 in. pan. Place noodles on top of sauce and cover with more sauce. Sprinkle meat and drop cottage cheese on top of noodle. Place more noodles down and more sauce on top of noodles. Sprinkle meat and Parmesan cheese on top, then place another layer of noodles. Repeat alternating cottage and Parmesan cheeses until all noodles are used.

If you cooked your noodles then top with either Mozzarella or cheddar cheese and cook uncover in oven until cheese is nice and melted . If your noodles do not need precooking (most rice noodles don't have you cook them first) then cover and bake according to package directions. Add cheese and uncover 10 minutes before cooking time is finished.