Overnight Lasagna
6-9 servings

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 ozs lasagna noodles, uncooked
2 t Italian herb seasoning
1 carton (16 oz) low fat cottage cheese
1 package (8 oz) shredded mozzarella cheese
1 jar (26-30 oz) 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 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 F oven for 1 hour. Top with reserved mozzarella and bake an additional 10-15 minutes. Let stand 10 minutes before serving.