"The" Lasagna

For years I have been making lasagna, yet I was never able to really find exactly what I was looking for. It all came down to taste, and none of the recipes I tried were "tasting" quite right. Then my sweet friend Sharice brought me over a pan of homemade lasagna after the birth of my 8th baby and it was everything I had been looking for and then some! She very kindly shared her secret ingredient and from there I was able to come up with this version that is a consistent favorite at our house. As it turns out, the "secret ingredient" to get it to taste the way I had been wanting all along was sour cream. It was as easy as that:)

"The" Lasagna

1 (16 oz.) box lasagna noodles
1 lb. ground beef, browned & drained
1 (26 oz.) jar spaghetti sauce 'plus' about 1/2 cup for pan bottom
1 (16 oz.) tub cottage cheese
1 heaping cup sour cream
1 tsp. salt
about 1/2 tsp. garlic powder
scant 1 TBSP. dried parsley
2 eggs, lightly beaten
1/2 cup parmesan cheese
2 cups shredded pizza cheese mix
2 cups shredded mozzarella cheese, divided

Cook and drain lasagna noodles according to package directions. Set aside. Combine the cooked ground beef with the jar of spaghetti sauce. Mix the cottage cheese, sour cream, salt, garlic powder and parsley, eggs, parmesan and 2 cups pizza cheese. Mix well.
Grease a large lasagna pan (10x14-inches). Spread the 1/2 cup of spaghetti sauce evenly over the bottom to coat (use more or less as needed to coat). Layer 1/3 of the cooked noodles over top. Spread a generous 1/3 of the meat/sauce mixture over top. Spread 1/2 of the cottage cheese mixture evenly over top Sprinkle about 1/2 cup mozzarella over top.
Layer the second 1/3 noodles over top. Layer the next generous 1/3 of the meat mixture over top. Spread the last 1/2 of the cottage cheese mixture over and sprinkle with another 1/2 cup mozarella.
Top with the last of the noodles. Spread the remaining meat mixture over top. Sprinkle the last of the mozzarella cheese over top. Bake @ 350* F for 40-45 minutes and hot and bubbly throughout. Let stand 10-15 minutes before cutting and serving.
**note** You can make this up 3 days before and cover with foil and refrigerate until baking day if needed and it's still just as delicious as if you made it and baked it the same day.