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Serves | Prep Time | Cook Time


1 (8 oz ) pkg of Sargento 6 cheese Italian Cheese (shredded)
2 (1 lb 7.8oz) jars of traditional spaghetti sauce
1 pkg of uncooked lasagna noddles
1 diced med onion
2 cloves of garlic
1 pd of Tennessee pride sausage
1 pd of ground chuck
2 beaten eggs
1 (7 oz) container of cottage cheese
1 (15oz) container of Ricotta cheese
1 teaspoon of sweet basil
Dash of salt & pepper

Cook noddles as directed on package

while noodles are boiling cook in lg skillet beef,sausage,onion,and

garlic( note:take cheese grinder and shred garlic)

with a dash of salt and pepper

add sauce but leave 1/2 cup sauce and set aside

cook until meat is browned and drain

in separate bowl mix ricotta cheese, cottage,eggs,and sweet basil creating a cheese spread

Then begin layers in a 9x 13 pan

pour 1/2 cup sauce on bottom of pan

lay noddles down

then cheese spread over top

then sauce mixture

then some shredded cheese

repeating layers until gone

Bake 325 for 30 minutes

cool for 15 minutes before serving to allow set

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