Lasagna [Adapted from Better Homes & Garden]

Lasagna
MY 3 GIRLS GREW UP WANTING MORE OF THIS RECIPE. AND YES IT IS MADE WITH CREAM STYLE COTTAGE CHEESE… BUT SO DELICIOUS!

12ounces pork sausage
11/2cups chopped onion (1 large)
2 or morecloves garlic, minced
1to 1 1/214 1/2 ounce can diced tomatoes, undrained
18 ounce can tomato sauce
11/2 tablespoon dried Italian seasoning, crushed
1/2 teaspoon black pepper
6to 8dried lasagna noodles
1beaten egg
2 cups cream-style cottage cheese, drained
3/4cup grated Parmesan cheese
6ounces shredded mozzarella cheese

Directions
For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.

Stir in undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.

Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.

For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.

Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top. Bake 377 for 35 minutes. Let stand a wile before cutting and serving. Seves 8-10.
* adapted from Better Homes & Garden