Katys Lasagna

• 8 ounces, weight Ricotta Cheese
• 16 ounces, weight Cottage Cheese
• 2 cups Shredded Cheddar Cheese, Divided Use
• 2 cups Shredded Mozzarella, Divided Use
• 1/4 cups Grated Parmesan Cheese
• 3 Tablespoons Italian Seasoning
• 3 whole Extra Large Eggs, Beaten
• 26- 1/2 ounces, fluid Can Spaghetti Sauce
• 8 ounces, weight Ready Bake Lasagna Noodles
• 1 pound Ground Meat, Brown/drained

1. Preheat oven to 425 F.
2. In a large bowl, mix ricotta, cottage cheese, 1 cup shredded cheddar, 1 cup shredded mozzarella cheese, all parmesan, Italian seasoning and lightly beaten eggs.
3. Spray the bottom of your lasagna/casserole dish with non-stick spray.
4. Spread a thin layer of spaghetti sauce on bottom of dish so noodles wont get hard or stick.
5. Layer the ingredients in this order: Noodles Browned Meat Spaghetti sauce (just sprinkling over meat) Cheese mixture
6. Repeat layers until you use all of the ingredients you should end up with cheese on top.
7. If you have any left, add remaining spaghetti sauce around sides then over the top middle.
8. Sprinkle with remaining cups of shredded cheese.
9. Cover with foil and bake for 1 hour.
10. Remove foil and bake for another 10-15 minutes or until cheese is bubbly, golden brown.
11. Let stand 5 minutes, then serve with salad and bread sticks.

ricotta cheese, cheese, cheddar cheese, mozzarella, parmesan cheese, italian seasoning, eggs, lasagna noodles, ground meat

Taken from tastykitchen.com/recipes/main-courses/katye28099s-lasagna/ (may not work)