Replies

Lasagna
ingredients
1 and a half pounds sweet or mild Italian sausage (ground if available, or if in large links, slice and peel the casings and brown it like ground beef)
1 and half pounds ground beef, also browned (can be done in same large skillet with the sausage - start the sausage first)
1... 29 oz can tomato sause
2... 8 oz cans tomato sauce
Italian seasoning
One brick of mozzerella cheese
one brick of cheddar cheese
one 24 oz pkg. small curd cottage cheese
one 16 oz pkg lasagna pasta

Crumble and brown the ground meat, drain the grease, add the large can of tomato sauce and 1 teaspoon of Italian seasoning, salt and pepper, let simmer.
Preheat oven to 350. Boil water for lasagna with a tablespoon of cooking oil - add the pasta, cook according to pkg instructions, rinse with cool water so you can handle it.
While meat sauce simmers and water boils, grate a big pile of white cheese and a big pile of yellow cheese.
Coat the bottoms of two square or rectangular glass or metal cake pans with the small cans of tomato sauce. Sprinkle salt and pepper and a bit of Italian seasoning over it. Layer lasagna over the sauce. Spoon the cottage cheese over this layer and spread it evenly with fingers or rubber spatula. (Both pans) Sprinkle a little bit of grated yellow cheese over the cottage cheese and add another layer of lasagna pasta. Spoon the meat/tomato sauce sauce over this layer, sprinkle some yellow and white cheese over it, add another layer of pasta. Cover this layer with the rest of the grated cheese, yellow first, lots of white on top. Grate more cheese if needed to thoroughly cover this top layer.
Cover one dish with foil and refrigerate. Put the other dish in the oven and bake for half an hour.
The second night's pan will need to cook 45 minutes (at least - maybe longer - you'll see it bubbling and lightly browned when ready) and will be better than the first night's.