preheat oven to 375°

sauce

• Brown meat with onion and garlic, when meat is no longer pink add in 1 tablespoon of Italian Spice Blend and salt saute for a few minutes longer.

  Add jar of spaghetti sauce, crushed tomatoes, sugar, and pepper to pan. Bring to a low boil, stir to combine ingredients and flavors, turn stove down to low, cover pan, and allow sauce to cook for 20-30 minutes.

cooking noodles

• While sauce is cooking you can be cooking the lasagna noodles. Cook noodles in large pot of boiling salted water for 6 minutes, remove noodles to a baking sheet and lay flat.

cheese filling

• In a mixing bowl blend together cottage cheese, eggs, 1 cup of the shredded cheese, 1/2 teaspoon of Italian herb seasoning, and salt until starting to look frothy and its well combined. About 2 minutes.

assembly

• Ladle sauce into bottom of a 7×11, 9×13, or if making two meals from this recipe use 2 square 9×9 baking pans.

  Lay noodle on a flat surface, such as a cutting board, spoon 2 tablespoons of cheese mixture down the middle of lasagna noodle starting at the end closest to you gently roll noodle up like a sleeping bag, do not press as you roll or the cheese will squish out. Place each roll up into pan with the seam side down.

  Ladle sauce over noodles to completely cover (you will most likely have some sauce left over). Cover with aluminum foil and bake at 375 degrees for 30 minutes, remove foil and sprinkle remaining cup of cheese over the top, return to oven uncovered and bake for another 15 minutes or until cheese melts and starts to brown.