• Cook the sausage and drain any grease.
• Add the spaghetti sauce to the sausage.
• If using cottage cheese, use a food processor to blend the cheese until the curds are very small. If using ricotta cheese, skip this step.
• To the blended cottage cheese (or ricotta) add the eggs, ½ cup parmesan cheese, ¾ cup shredded mozzarella cheese, parsley, oregano, basil, garlic powder, salt, and pepper.
• To assemble the lasagna, spread some meat sauce (about 1 cup) in the bottom of a 9x13 baking dish for a large lasagna (see notes for splitting into smaller lasagnas)
• Add 3 lasagna noodles (uncooked).
• Add a layer of tomato sauce (about 2/3 cup).
• Add a layer of the cheese mixture (about 1 cup).
• Repeat layers of noodles, tomato sauce, and cheese mixture until there are 4 layers of noodles.
• End with tomato sauce on top.
• Add more tomato sauce around the edges of the pan (about 1/2 cup sauce) and pour 1/2 cup water around the edges of the pan.
• Top with the remaining shredded mozzarella cheese and parmesan cheese.
• Cover tightly with foil and bake at 350 for 60 - 75 minutes.
• Uncover and bake 10 more minutes, until cheese is hot and bubbly.
• Let stand 10 minutes before serving.

Freezer Instructions

• To freeze, cover tightly with foil and then plastic wrap.
• When you’re ready to cook it, let it thaw overnight in the refrigerator and then follow regular baking instructions, removing the plastic wrap. If it’s still partially frozen, it may need up to 30-45 minutes extra time.
• To bake straight from frozen (careful with the pan- it’s ok if in a disposable foil pan, not ceramic), bake 2.5 hours covered with foil (check at 2 hours) and then remove foil to bake 10 additional minutes uncovered.