Mock Lasagna

• 1 8-oz. cream cheese
• ¼ cup sour cream
• 1 cup cottage cheese
• 1-1 ½ lbs. ground beef with chopped onion
• ½ lb. lasagna noodles*
• Can of Hunt’s spaghetti sauce (+ 8 oz. tomato sauce for more sauce)
• Mozzarella cheese
• Parmesan cheese

Combine cream cheese, sour cream, and cottage cheese in mixing bowl. Heat beef with onion in saucepan until cooked. Boil lasagna noodles until cooked. Layer half of the noodles in a 9 x 13-inch baking pan. Top noodles with all of cheese mixture. Top cheese mixture with remaining half of noodles. Top with meat mixture. Refrigerate for at least 1 hour, and then bake at 375 for 45 minutes. Top with mozzarella and parmesan cheese to taste. Pairs well with French Peasant Bread

*To cut out 1 preparation step, oven ready lasagna noodles can be substituted. Just add 1 cup of water to the spaghetti sauce mixture so the noodles can cook the same time as the lasagna. I still like it a little better with regular noodles, however.