Meat Lasagna

1 (16 oz) package Jimmy Dean original sausage

1 large jar (or 1 1/2 standard jars) marinara sauce

1 box Barilla no boil lasagna noodles
2 cups (8 ounces) shredded mozzarella cheese

1 cup (4 ounces) shredded provolone cheese 
1/4 cup (1 ounce) grated parmesan cheese

1 lb cottage cheese

1 egg

1 teaspoon Italian seasoning blend

Heat oven to 375. Place your 9 by 13 baking dish in the sink and fill with very hot tap water and add the lasagna noodles. Let them sit in the water 5 minutes, then place them on a clean kitchen towel. Wipe out the baking dish and spray with cooking spray. 

Cook the sausage in a large nonstick skillet over medium high heat until all pink color is gone, 5-8 minutes, breaking it up with a wooden spoon. Set aside.

Blend cottage cheese and egg together in a blender until smooth.

Combine the parmesan, provolone and mozzarella together in a bowl.

Spread a thin layer of marinara sauce one the bottom of the pan and top with 4 noodles (they can overlap a bit). Spread half of the meat over the noodles. Drizzle over 1/3 of the sauce. Sprinkle with 1/3 of the shredded cheese. Add the next 4 noodles, then spread the cottage cheese mixture over the top. Add another 4 noodles, the remaining meat, 1/3 of the sauce, and 1/3 of the shredded cheese. Top with the last 4 noodles, the rest of the sauce, the rest of the cheese, and then sprinkle the Italian seasoning over the top. 

Cover the dish with foil and bake 30 minutes. Uncover and bake 10 minutes more until all the cheese is melted and the sauce is bubbling. Cool 10 minutes before serving.