Lasagna

This makes 2 9x13 pans, one to eat and one for the freezer.

Meat filling:
1 large onion, small dice
2 lbs Jimmy Dean sausage
1 tsp garlic powder or 2 tsp minced garlic
1 tsp oregano
1 tsp pepper
1 Tbsp salt
1 tsp sugar
28 oz can crushed tomatoes
12 oz can tomato paste
14.5 oz can diced tomatoes
1 c water or red wine or any combination of the two

Cheese Filling:
3 lb small curd cottage cheese
6 eggs
1 c grated Parmesan
1 Tbsp dried basil
1 tsp pepper

2 lbs grated mozzarella
12 no boil lasagne noodles (I like barilla)

In large saucepan, saute sausage and onion until browned. Drain fat from sausage and return to pot. Add rest of meat filling ingredients and bring to boil. Reduce heat to low and simmer at least 30 minutes. Meanwhile whisk cheese filling ingredients. Prepare two 9x13 casserole pans: spray with cooking spray and spread a little sauce on the bottom of each pan. Lay 3 noodles in the bottom of each pan, then top with scant 1 1/2 c of cheese filling, followed by scant 1 1/2 c of meat filling, followed by 2 c mozzarella. Repeat. Bake for 1 hour at 400, tenting foil until removing it for last 15 minutes. allow to rest for 15 minutes.