2 pounds ground chuck
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1 (15 oz.) can spaghetti sauce with mushrooms
2 cups water
1 (6 oz.) grated Mozzarella cheese
1 pint cottage cheese (optional)
1 (1/2 oz.) can Parmesan Cheese
1 package lasagne noodles
1 (8 oz.) can tomato sauce
Directions: Brown ground beef with seasonings, salt and pepper. Stir while browning, break into small pieces. Drain off fat. Add tomato sauce, spaghetti sauce, water and simmer over low heat 20 to 30 minutes. Cook noodles in boiling salt water until tender. These can be cooked whole or broken in smaller pieces and mixed in the cooked sauce. Use 3 times as many noodles as it takes to line the bottom of the pan. Mix layers of sauce and noodles. Alternate layer with mixture of Mozzarella cheese, Parmesan cheese and cottage cheese (optional). Cover tightly with foil and bake at 350°F for 30 minutes. This may be frozen, then reheated and served later. Serves 10 to 12 people.
Notes: My family doesn't care for the cottage cheese. I also add pepperonis and additional mushrooms. This is really a good lasagna recipe and it is quick but I also use a lot more cheese and let it cook for about 1 hour at a lower temp, when I have the time.