-
1
Preheat oven to 350 degrees.
-
2
Grease a 9x13 inch pan with butter.
-
3
In a medium bowl, mix together the cottage cheese, beaten egg, parsley flakes, oregano and grated Parmesan.
-
4
Set aside.
-
5
Spread a small amount of meat sauce on the bottom of the pan to keep noddles from sticking, then place three noodles across the length of the pan to cover the bottom completely.
-
6
Evenly spread 1/3 of the meat mixture on top of the noodles, making sure to cover the sides of the noodles so they don't burn.
-
7
Top the meat mixture with 1/2 of the cottage cheese mixture.
-
8
Then top that with 1/3 of the mozzarella.
-
9
Lay another 3 noodles across the length of the pan exactly as you did with the first layer.
-
10
Top these noodles with 1/2 of the remaining meat sauce.
-
11
Top the meat mixture with the remaining half of the cottage cheese mixture.
-
12
Then top with 1/2 of the remaining mozzarella mixture.
-
13
Lay the last 3 noodles across the length of the pan exactly as you did with the first two layers.
-
14
Tops these noodles with the remaining meat sauce, then with the remaining mozzarella cheese.
-
15
Sprinkle the top with a little extra Parmesan cheese.
-
16
You can make this a day ahead and refrigerate.
-
17
If using warm meat sauce and hot noodles, cook the lasagna for 45 minutes.
-
18
If using a lasagna that has been refrigerated, cook for an hour or until hot and bubbly.
-
19
Allow to rest on the stovetop for 15 minutes before serving (so the lasagna can set).
