Lasagna!!!!!!

 There are 6 exclamation marks because today I made 6 Lasagna's

 I love to enjoy the fruits of my labors after those labors have been cleaned up and put away...

Our freezer was desperately missing some lasagna and today was the day to brown, stir, sauté, boil, cover, cook, drain, rinse, spread, repeat and top before serving times six!

Lasagna

Betty Crocker

12 ounces ground beef & sausage combination

7½ ounces tomatoes
8 ounces tomato sauce
6 ounces tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
6 dried lasagna noodles
1 egg, beaten
2 cups cottage cheese
¼ cup grated parmesan or Romano cheese
8 slices mozzarella cheese

For sauce, brown meat; add onion powder and garlic powder.  Drain fat.  Stir in un-drained tomatoes, sauce, paste, basil, oregano, and pepper.  Bring to a boil, reduce heat.  Cover; simmer 15 minutes, stirring occasionally.

 
Meanwhile, cook noodles for 10 to 12 minutes or ‘till tender but still firm.  Drain noodles; rinse with cold water.  Drain well.  For filling, combine the egg, cottage cheese and parmesan cheese.  Layer three of the cooked noodles in a large rectangle-baking dish.  Spread with half of the filling.  Top with half of the meat sauce.  Repeat layers.  Top with slices of mozzarella cheese.  Bake 375° for 30 – 35 minutes or ‘till heated through.  Let stand 10 minutes before serving.  Make ahead directions:  after assembling as above, cover and refrigerate for up to 24 hours.  Bake, covered 375° for 40 minutes.  Uncover, bake about 20 minutes more or till hot.  Let stand 10 minutes before serving.