This is a really simple recipe and my favourite way to eat lasagna. I don't add meat to my pasta sauce but add lots of cottage cheese instead. Whole wheat noodles are great in this recipe, since they are much more nutritious than white noodles and you can barely notice the difference.
9 whole wheat lasagna noodles (or however many you'll need, depending on the size of dish)
4 cups of homemade spaghetti sauce
500 grams of cottage cheese
3 cups of shredded mozzarella cheese
Step 1: Preheat the oven to 375 F. Boil the lasagna noodles, according to the package. Drain.
Step 2: Using a long, rectangular casserole dish, coat the bottom of the dish with some pasta sauce. Add a layer of noodles (3 or 4, depending on how many you boiled).
Step 3: Add another layer of sauce, then a layer of noodles. Add the tub of cottage cheese, spreading evenly. Add another layer of cooked noodles, then the rest of the pasta sauce on top.
Step 4: Add the mozzarella cheese evenly, pop into the oven for 30 minutes or so, until the cheese has melted and is golden brown.
Step 5: After the lasagna has cooked, let rest for at least 15-20 minutes before cutting into it. Serve with some garlic bread.