Lasagna

I just recently realized that lasagna was missing from my life.  My mom makes a KILLER lasagna and for some reason I didn't have the recipe until last month!  I am complete now. 

1 lb. ground beef; browned, crumbled, drained

Prego with Mushroom spaghetti sauce; 1 jumbo jar or 2 regular sized jars

4 cups shredded mozzarella cheese

1 (16oz.) container cottage cheese

1 package pepperoni

6 lasagna noodles; oven ready or regular just do NOT boil them

Torn, fresh basil leaves (optional)

Preheat your oven to 350 degrees.

Brown, crumble, and drain your ground beef and add the jar(s) of Prego w/Mushrooms to the meat.  In a 9x13 baking dish, add a few spoonfuls of the meat sauce to the bottom of the dish.  Spread it around to create a thin layer of sauce.

Next, add 3 uncooked lasagna noodles to the bottom of the pan.  If you have to break them to fit, go ahead.

Add a layer of sauce on top of the noodles.

Spoon half of the container of cottage cheese on top of that.

On top of the cottage cheese, put a layer of pepperoni all over.

Then on top of the pepperoni, sprinkle a handful of mozzarella.

Start over again with the lasagna noodles until you've created a second layer of everything. 

Once you have a second layer, finish it off with extra sauce and cheese on top.

Bake in preheated oven for 45-60 minutes.  If you feel the cheese is getting too dark, lay a piece of aluminum foil over the top for the remaining time. 
Before serving, sprinkle each piece with a bit of fresh, torn basil leaves...if you're into that kind of thing.  It's yummy!

Serve with salad and garlic bread.