Lasagna Casserole

From: Christina Blessinger  

Original Recipe: Wilma Vine

1 lb.                 ground beef

½ c.                 onions (chopped)

dash                minced garlic

½ tsp                salt

1 ¾ c.        spaghetti sauce (I use Classico Tomato & Basil)

6 oz.                rotini pasta (cooked, and drained)

1 c.                cottage cheese

2 c.                shredded mozzarella cheese (divided)

Brown beef, onion, garlic, and salt.  Drain grease.  Add ¾ c. spaghetti sauce to the beef (reserve 1 c. of sauce and set aside).  Stir noodles into the sauce mixture.  Place ½ noodle mixture in a greased casserole dish.  Cover with cottage cheese and 1 cup mozzarella.  Add remaining noodle mixture.  Top with reserved sauce and remaining mozzarella cheese.  

Cover with foil and bake 350 degrees for 20-25 minutes.  Remove the foil and bake an additional 5 minutes.  

To reheat:  Thaw in fridge overnight, and bake (covered) for 30 minutes.  Remove foil, and bake an additional 5 minutes.   This can also be transferred to a microwaveable casserole dish, and microwaved until heated through.

Note:  I add an extra cup of cheese to the top of the casserole before baking.