This is a recipe that has been in my family for a long time. You can make it with or without meat. I've also come to realize using cottage cheese instead of ricotta is a Cincinnati thing and I like it better that way.
1 package lasagna noodles
(2) 24 ounce cans of spaghetti sauce (I use Hunt’s Garlic & Herb Pasta Sauce)
1 container cottage cheese
Parmesan cheese (we mix 2 – 3 teaspoons of Italian seasoning into our Parmesan cheese)
16 ounces shredded mozzarella cheese
1 pound bulk Italian sausage, cooked and drained
Boil lasagna noodles per package directions. Preheat oven to 350°. Spread a thin layer of spaghetti sauce in the bottom of a 9 x 13 baking dish. Place three noodles side by side on top of the sauce. Spread a layer of cottage cheese and sprinkle with Parmesan cheese. Layer three noodles side by side on top. Cover with spaghetti sauce, sausage and mozzarella. Continue alternating layers until all the noodles are used. Top with last of spaghetti sauce and mozzarella. Bake for 45 minutes.
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