Meat Lasagna

I got this recipe from Shelli. She made it once when we were in college and I fell in love. After eating this lasagna, I'm only slightly satisfied by the store bought stuff. It makes either 1 very large pan that feeds LOTS or 2 smaller pans. I like to make the 2 smaller pans and freeze one for later. It's always nice to be able to pull out a pan of homemade lasagna without the work and have a nice yummy meal without having to cook that night. Keep in mind that if you do freeze part of the lasagna, the cooking time will increase by 30-45 minutes. If you are able, it does help to take it out of the freezer a few hours before cooking to let thaw some. So here's the recipe:

Ingredients:

2 lbs hamburger

1 (26 oz) can Hunt's tomato sauce

1 (26oz) can chunky vegetable tomato sauce

1 onion

2 lbs cottage cheese

2 1/2 lbs grated mozzerella cheese

7 oz ricotta cheese

2 eggs

1 box oven-ready lasagna noodles

Directions:

Preheat oven to 350*. Cook hamburger in a large skillet. Add chopped onions. When onions are soft, add spaghetti sauces. Season to taste. While sauces are heating through, mix cheeses (over 1/2 of mozzerella) and egg together. Spread a layer of meat sauce on the bottom of pan, then layer with 3 noodles. Top noodles with a layer of meat sauce, then cheese, then 3 more noodles. Repeat until sauce and noodles are gone. (I can usually get 3 layers in.) The last layer will be the cheeses, topped with the remaining mozzerella. Tent with foil, then bake @ 350* for 45 minutes. Remove foil and cook for an additional 10 minutes. Let stand to cool for a few minutes before serving. ENJOY!