Cook your Sauce

• Place a heavy saucepan on med/high heat, and add Olive oil.  Add the ground beef and garlic, cook until meat is brown.  Add the tomato sauce.
• Use the cans to measure ½ can of water and get any remaining tomato sauce (rinse the cans going back and forth) to the sauce.
• Add all dry ingredients to the sauce, and stir well. Taste for seasoning and allow to cook for 1hour on a low simmer; stir occasionally.

• In a glass bowl, mix together ricotta cheese, cottage cheese, parsley, salt, and pepper.

• Pre-heat oven to 350 degrees. In a heavy baking dish add tomato sauce to the bottom of the dish and spread evenly.
• Add noodles to cover the tomato sauce (about 6 dry lasagna sheets), then spread about ½ of the cheese mixture evenly over the noodles.
• Sprinkle the cheese mixture evenly with the ½ of the shredded mozzarella, provolone, and grated parmesan cheese.
• Repeat the layering with tomato sauce, noodles, cheese mixture and shredded cheese.
• Spread a thin layer of tomato sauce over the top of the layers and sprinkle the remaining shredded cheese.
• Bake for 45 mins, or until noodles are completely cooked through. Allow to rest for 25 minutes before serving.