No-Boil Lasagna

Submitted by Jeanine Bigoness

20 oz Cottage Cheese

½ cup grated Parmesan cheese

eggs

2 (26oz) jars of Spagettii Sauce, combined with ½ cup water

1 (1-pound) pkg. Of Lasagna, uncooked

1 pound bulk Italian sausage or lean ground beef, cooked and drained

4 cups (1 pound) shredded Mozzarella cheese

1 8 oz package mushrooms

Preheat oven to 350 degrees.  In a bowl, combine cottage cheese, Parmesan cheese and eggs, mix well.  On bottom of a 15 x 19-inch greased baking dish, spread 1 cup pasta sauce. Add a layer of uncooked noodles, half of the cottage cheese mixture, sausage, half of the remaining sauce and half of mozzarella cheese. Repeat layering. Cover tightly; bake 1 hour or until hot and bubbly. Let stand covered 15 minutes before serving.  Refrigerate or freeze leftovers.

Serves 12