2 24 oz jars good pasta sauce (4 cups) – we used Newman’s Own
2 8 oz bags Italian cheese blend (4 cups)
1 pound ground Italian sausage (the kind that isn’t in sausage casings – if all you can find is the kind in casings, remove the sausage from the casings before cooking)
24 oz container cottage cheese (2 1/2 cups) – we used 2%, but any kind will work
Preheat your oven to 375 degrees
Brown your sausage in a large skillet over medium high heat – season to taste with salt and pepper. When browned, set aside
Get all your ingredients ready to layer up your lasagna
Using a 9×13 baking dish, start with about 3/4 cup of sauce (about 1/5 of the sauce). From there, add three pasta sheets. Spread a heaping 1/2 cup of cottage cheese on top of the pasta (1/4 of the cottage cheese), another 3/4 cup of sauce, 1/3 of the meat, and 1 cup of shredded cheese (1/4 of the cheese). Top the cheese with 3 more pasta noodles, and repeat the layers a few more times (a layer of cottage cheese, sauce, meat, shredded cheese, pasta, cottage cheese, sauce, meat, shredded cheese, pasta, cottage cheese, sauce, and the remaining shredded cheese to finish it all off). You should finish with 4 layers of pasta
Cover with foil and bake for 30 minutes, covered. Remove the foil and bake for 15 more minutes, uncovered. Finish by turning the oven to broil and letting the lasagna sit under the broiler until the cheese gets a little bit golden brown on top
Let the lasagna cool and set a bit before serving (if you can wait)!
You don’t need to be super exact in the amount of the ingredients you use for each layer – you can totally eyeball it. It’s all going to bake together anyway. I measured out the exact amounts just in case anyone wanted to be precise!