Tried & True Lasagna - cooking recipe

Ingredients

9 -12 lasagna noodles, cooked & held in cool water
1 1/2 lbs ground meat (beef, Ital. sausage, turkey, venison)
1 (28 ounce) can spaghetti sauce
1 (10 ounce) can tomato soup
2 teaspoons garlic powder
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon basil
2 cups cottage cheese
1/2 cup parmesan cheese, grated
3 cups mozzarella cheese, grated (divided)
1/2 cup parmesan cheese (topping)

Preparation

Cook the pasta and hold in a pot of lukewarm water; set aside.
Brown the meat, then add sauce, soup, seasonings; let simmer for a few minutes to meld the flavors. Feel free to add some water to keep the sauce \"loose\" --
In a small bowl, mix cottage cheese and parmesan cheese; set aside.
Preheat oven to 350.
Layer in pan in the following order --
Three to four noodles, HALF the meat sauce.
Three to four noodles, half the cottage-parmesan cheese (spread dollops out evenly).
Three to four noodles, sprinkle two cups of mozzarella cheese.
Three to four noodles, remaining meat, cottage-parmesan cheese, mozzarella cheese.
Finish with remaining parmesan.
Pop in the oven for 60 minutes; let stand 10-15 minutes before serving (easier to cut and serve).
NO COOK NOODLE METHOD: Leave lasagna uncooked; use same number of noodles, just spread them out so they are evenly distributed in their layers. When all layers are in the pan, pour in about 1/2 to 3/4 cup very HOT water around edges. Cover pan TIGHTLY with foil to create a steamy environment. Check the noodles after 1 hr 15 minutes; if soft, remove foil completely (you might want to add a bit extra cheese at this point), pop back in the oven for another 5-10 minutes to get golden brown and bubbly.
NOTE: use any combination of meat or all of one kind--whatever you like!