Carol Damsel Peterson wrote:

> CONSTRUCTION:
> 1. Butter the bottom of a 9x13 pan.
> 2. Arrange four lasagna noodles, side--by-side, in pan.
> 3. Top with 1/3 of the meat sauce.
> 4. Arrange four more noodles on top of meat sauce.
> 5. Spoon 1/3 of white sauce on noodles (approx. 2/3 cup).
> 6. Sprinkle 3/4 cup of parmesan cheese over white sauce.
> 7. Repeat steps 2-6 twice more, sprinkling final 1/2 cup cheese on top.
>


Do you actually get that many layers in a normal 9x13" pan?

I made quickie lasagna this weekend, with jarred sauce, cottage cheese,
etc. I had ricotta cheese in the fridge, but the cottage cheese had
been in there a lot longer. I used a pound of turkey breakfast sausage
cooked with a package of frozen chopped spinach and a half an onion for
one of the layers.

I should have sprinkled some dried tomatoes in to soak up the excess
moisture from the cottage cheese.

I had 3 layers of noodles because that's all I cooked. It looked like I
could have easily added one more layer, but not 3 more! More than 5
layers in a pyrex pan is hard to believe.

I won't mention the nacho cheese sauce to bind the cottage cheese.

Next time I'll cook a whole pound of noodles and try to use them all.

Bob