Simple Lasagna

1-28 oz can diced tomatoes (I use petite diced)

2 cloves garlic, minced or garlic pressed

1 Tbs. Italian Seasoning

1/2 tsp. salt

pepper (6 twists of the pepper mill)

9 lasagna noodles, cooked

16 oz. cottage cheese

1 1/2 cup grated parmesan

1 lb. mozzarella cheese, grated

1.  Preheat oven to 350 degrees.

2.  Cook lasagna noodles according to package directions.  Make sure to salt your water.

4.  In a sauce pan combine tomatoes, garlic, Italian Seasoning, salt and pepper.  I puree this just a little with a small hand mixer (braun).  You can just skip this step if you don't mind chunks of tomatoes.  Simmer this for at least 30 min. Till most of the moisture has cooked off.  

4.  Put a little of the sauce down in a 9 X 13 pan, place 3 lasagna noodles on top, then cottage cheese, mozzarella and parmesan and then repeat two more layers, leaving just a little sauce to put on top.  

5.  Cook for 35 min. or till top is golden brown.

This is my spaghetti sauce as well.  We don't use canned.  Although I always have some on hand cause Ryann prefers it.  "Ronzoni" makes a really good oven ready lasagna noodle if you don't want to have to cook them before hand.  (They work well if your sauce is still kind of runny.) Nothing like saving some time.  We are not crazy about meat in our lasagna or spaghetti, but of course you always can add it.