1
boil 9 lasagna noodles according to directions, do not over cook, drain, rinse with cold water
2
brown meats (I use the pasta pot to reduce clean up), cook through and drain off the fat
3
add pasta sauce (one jar of spaghetti sauce) to the meat and stir thoroughly, do not heat this
3
drain the cottage cheese for several minutes (do this while boiling pasta and browning the meat)
4
put the drained cottage cheese in a medium bowl and add the egg and egg white, all the parmesan cheese, half the mozzarella and several grinds or shakes of black pepper (can add 1/4 cup chopped parsley, optional), stir thoroughly, turn on the oven to 350 degrees.
5
spray or lightly oil a 8x11.5x2 inch baking dish and spread about 1/2 cup sauce on the bottom of the pan
6
lay 3 lasagna noodles in the dish (they might overlap a bit); drop dollops of 1/3 of the meat sauce over the noodles, dollop 1/2 the cheese/egg mixture over the sauce; repeat.
6
top with last 3 noodles and dollop the remaining meat sauce, gently spread it around to cover the pasta, then sprinkle on remaining mozzarella, can sprinkle on a little chopped parsley if you have some.
7
bake in a preheated 350 degree oven until hot and melted through, about 45 minutes, check it at 30 minutes, adjust up or down as needed for your oven.
