9 Lasagna noodles
4 eggs, beaten
2 c. cottage cheese
1 qt. jar marinara or spaghetti sauce
1 lb. lean ground beef
6-8 slices, provolone cheese or 2 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
Preheat oven to 350 degrees F.
Cook and drain the lasagna noodles al dente. Drain and drop in cold water to prevent them from sticking together. Combine cottage cheese, and beaten eggs. (This is one of Sylvia’s secrets: Combining the eggs and cottage cheese makes it extra special.)
In a large skillet, brown the ground beef and drain. Stir browned meat into the sauce and heat together.
Place 3 lasagna noodles laid out in the pan, spread half of the cottage cheese mixture over this first layer and top with half the tomato sauce/meat mixture. Repeat with another layer of noodles, cottage cheese mixture and sauce, reserving a few large spoonfuls of sauce to drizzle on the top and final layer of noodles.
Top noodles with a layer of provolone or mozzarella cheese, then the last of the sauce (it won’t completely cover the noodles, this is the way you want it. You will get nice, golden, chewy edges.)
Note: a lasagna pan works best, but you can make this with a 9×13 cake pan.
Bake at 350 degrees for close to an hour or until center reaches 160 degrees. Top with Parmesan and broil until golden. (Nadia’s method.)
OR Sylvia’s way: Bake without cheese topping at 350 degrees F. for 30-35 minutes until bubbling around the edges. Then add provolone slices over the top, sprinkle with Parmesan cheese, return to oven, and bake another 15 minutes or until cheese is melted and turning golden in spots.