Hasta Lasagna Don’t Get Any On Ya!

This recipe is probably my most requested recipe I have so I thought it
should be one of the first I post. It has taken me many years to perfect this recipe so it is important to note a couple of things. First the noodles are the most important part or the whole dish wont work. Second, using fresh grated Mozzarella melts and binds much better than pre-shredded cheese. Third, you should have half a jar left over so that you can heat and serve on the side for those that like lots of sauce. Using to much sauce in between the layers makes the lasagna soupy and it wont stick together in layers. Forth, the noodles do expand as they absorb moisture that is why you will notice the extra space around the noodles. and Last, Enjoy this great restaurant style lasagna!

 
1 Box Barilla No Boil Lasagna Noodles(very important it is these noodles or it wont work)

2 Jars Pasta Sauce (you will have half a jar left over to heat and serve on the side)
 
8oz Cottage Cheese

1 Regular brick of Cream Cheese

1 lbs ground beef (or you can do half sausage half beef)

1/2 cup Grated Parm Cheese (we call it shaky cheese)

16 oz Mozzarella Cheese

Italian Seasoning (to taste) 




 

 



There you go a complete meal, Lasagna, salad, and bread and to finish your night and this great dinner serve up some Choc Chip Puddin’ cake with a big scoop of Cool Whip! (recipe is posted separate)