OVERNIGHT LASAGNA

"This recipe come from Dierberg's Cooking School in St. Louis, MO. You will note it is meatless. I have also browned 1/2 lb hamburger or ground turkey and added to this dish. It is very flexible to your family's taste."

8 oz lasagna noodles, uncooked
2 tsp Italian herb seasoning
1 (16 oz) carton low fat cottage cheese
1 (8 oz) package mozzarella cheese, shredded, divided use
1 (26-30 oz) jar prepared spaghetti sauce

Break noodles in half; set aside.

Stir Italian seasoning into cottage cheese. Reserve 1/2 cup of mozzarella cheese.

Spread enough of the spaghetti sauce on bottom of 8-inch square dish to cover entire surface. Cover with 1/3 of the uncooked noodles. Spread half of cottage cheese mixture over noodles; sprinkle with half reserved mozzarella and 1/3 remaining sauce. Repeat layers, starting with noodles and ending with sauce. Top with remaining noodles and sauce. Cover and refrigerate at least 2 hours or overnight.

Uncover and bake in 350 degree F oven for 1 hour. Top with reserved mozzarella and bake an additional 10-15 minutes. Let stand 10 minutes before serving.

Makes 6-9 servings
Source: Sheri T.