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From Beth Sinclair's Kitchen

Lazy Lasagna

1 ¼ lb. ground beef or turkey

32 oz. jar spaghetti sauce (any combination of flavor)

1 lb. cottage cheese (low-fat is fine)

8 oz. dairy sour cream (light is fine)

8 oz. uncooked lasagna noodles

3 pks (6 oz. each) sliced mozzarella cheese (12 slices total)

½ cup grated Parmesan cheese

1-cup water

Cook meat in large skillet over medium-high heat until meat is brown, stirring to separate meat; drain fat; add spaghetti sauce. Reduce heat to low. Heat through, stirring occasionally; set aside. Combine cottage cheese and sour cream in medium bowl; blend well.

Spoon 1 ½ cups of the meat sauce in bottom of 13 x 9 inch pan. Place ½ of the uncooked noodles over sauce, then ½ of the cottage cheese mixture, 4 slices of the mozzarella, ½ of the remaining meat sauce and ¼ cup of the Parmesan cheese. Repeat layers starting with the noodles. Top with remaining 4 slices of mozzarella cheese. Pour water around the sides of the pan. Cover tightly with foil. Bake in preheated 350-degree oven one (1) hour. Uncover; bake 20 minutes more or until bubbly. Let stand 15 to 20 minutes. Garnish as desired. Makes 8 to 10 servings.

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