Oh...and with all that leftover sauce...:)

I forgot to mention when you make that killer spaghetti sauce...you'll have A LOT left over...so here's our favorite lasagna to make with all those leftovers. Enjoy...:)

• 6-7 cups our favorite spaghetti sauce
• 1 (16 ounce) box extra wide lasagna noodles
• 1 (32 ounce) carton cottage cheese or ricotta cheese ( you know everyone has their preferences)
• 1 teaspoon oregano
• 3/4 teaspoon salt
• 1/2 cup freshly grated parmesan cheese
  
• 1 1/2 lbs mozzarella cheese, grated (I think grating it yourself while a pain...makes it better...I don't know why...)

1. Cook lasagna noodles according to package directions, drain and cut to fit pan.
2. In small bowl, mix cottage cheese, oregano, salt and 1/4 cup of parmesan cheese.
3. Using two deep 9 x 7-inch glass baking pans or one deep 9 x 13-inch casserole dish, make a layer of noodles followed with 1/2 cottage cheese mixture, 1/2 mozzarella cheese and 1/3 sauce.
4. Follow with another noodle layer, remaining cottage cheese, mozzarella cheese and 1/3 sauce.
5. Top this with a final noodle layer covered with remaining sauce.
6. Sprinkle remaining 1/4 cup parmesan cheese over top.
7. Bake in 350°F oven for 30-40 minutes until casserole is bubbling and slightly browned on top.
8. Let cool for 15 minutes before serving so lasagna can firm up for easier slicing and serving.