Creamier cottage cheese takes the place of ricotta cheese, which is traditionally used lasagna.

Visitor Comments: "BEST lasagna I've ever had! I used a 9x13 baking dish so I just doubled all of the ingredients. The only thing I changed was the addition of sugar to my sauce. I also just topped mine with more mozzarella and not Parmesan. DEFINITELY let the sauce simmer for at least an hour. The longer it sits, the better it is." - Josh. (Photograph compliments of Josh!)

Cottage Cheese Lasagna

1 (16-ounce) whole tomatoes
1 (15-ounce) can tomato sauce
1 1/2 tablespoons dried oregano leaves
1 bay leaf
1/4 teaspoon ground fennel seeds
1 teaspoon dried basil leaves
1 onion, chopped
2 garlic cloves, crushed
1 tablespoon vegetable oil
1 pound ground beef
8 ounces lasagna noodles
12 ounces mozzarella cheese, sliced
1/4 cup (1 ounce) freshly grated Parmesan cheese
1 cup (8 ounces) cottage cheese

1. Preheat oven to 350°F (175°C).
2. In a saucepan over medium heat simmer whole tomatoes, tomato sauce, oregano, bay leaf, fennel, and basil.
3. In a skillet saute chopped onion and crushed garlic cloves in oil until golden. Add ground beef and cook until browned; drain. Add the tomato sauce mixture and simmer for 1 hour.
4. Prepare lasagna noodles according to the package directions.
5. In an 8-inch square dish start with a thin layer of sauce, then a layer of noodles, then cottage cheese. Divide sliced mozzarella cheese among the layers. Repeat the layers ending with the sauce. Sprinkle with grated parmesan cheese.
6. Bake for 50 minutes, or until lightly browned and bubbly.

Makes 8 servings.