1 lb. Lasagna Noodles
2 lb. Ground Beef
1/4 tsp. Basil
1/4 tsp. Oregano
1/4 tsp. Salt
1/4 tsp. White Pepper
1 1/2 tsp. Onion Powder
1 tsp. Garlic Powder
16 oz. Cottage Cheese
6 Eggs (beaten slightly)
3 8 oz. pkg. Shredded Mozzerella Cheese
8 oz. Cream Cheese
1/2 Cup Dried Romano Cheese (the type you sprinkle on spaghetti)
8 oz. Sour Cream
10 oz. Frozen Spinach (optional)
(must be well thawed and well drained)
3 large cans of "traditional" Spaghetti Sauce
Cook noodles till almost done.
Brown the ground beef with the spices and onion.
In a seperate bowl combine next seven ingredients.
Combine ground beef with Spaghetti Sauce in a seperate bowl.
Thinly coat bottom of 9x13 pan with sauce mix. Cover with a layer of lasagna noodles. Place a layer of Cheese mix on top of noodles, cover with sauce, sprinkle with Mozzerella, cover this with noodles and then reapeat each layer. Finish with Sauce and Mozzerella. Should have 3 layers in pan.
Bake at 350 degrees until a sharp knife inserted in the ceter glides in smoothly.
Active Time: 30 Minutes
Total Time: 1 Hour 30 Minutes
Yield: 4 Servings