American Lasagna

I'm calling this "American Lasagna" because it's a pretty Americanized version.  Eventually I will be posting a recipe for Roman Lasagna, which is an authentic Italian recipe.  But for now, I'm sharing my easy American version.

Ingredients:

1 1/2 pounds ground beef
1 jar red pasta sauce (your favorite)
1 box of lasagna noodles (or homemade)
12 oz. cottage cheese
12 oz. sour cream
2 c. shredded mozzarella cheese
2 c. shredded cheddar cheese
spinach, chopped (optional)

Baking Temperature: 350 degrees
Baking Time: 90 minutes for dry noodles, 50 minutes for fresh pasta

Start out by browning the ground beef.  Drain any excess grease/fat, then stir in the pasta sauce.  Place a little of the meat/sauce in the bottom of a 9x13" pan, then top with the first layer of noodles.  (There is no need to cook the noodles, either fresh or store-bought, in advance.  If you are using fresh noodles, make sure that you have plenty of sauce.)

Next, place a layer of meat/sauce, followed by a layer of the cheese mixture.  You'll basically dollop blobs of the cheese mixture across the face of the lasagna; it won't cover the entire surface.

Repeat the layers of noodles, meat, cheese 2 more times.

Cover the lasagna with tin foil and place in preheated oven.  Bake for 60 minutes covered, 30 minutes uncovered (if using fresh pasta, bake for 30 minutes covered, and 20 minutes uncovered), or until the cheese has melted and is slightly golden.

Allow the lasagna to sit for about 5 minutes before cutting into it and serving it up.