Overnight Lasagna


1 pound ground meat
pepper
1 pound cottage cheese
1/2 pound shredded mozzarella cheese -- reserve 1/2 cup
1 teaspoon basil
1 32 oz jar spaghetti sauce
8 ounces lasagna noodle
1/2 cup water

Brown meat and add pepper. Mix cheese, egg and basil.
Put about 1/2 cup spaghetti sauce in the bottom of a 9x13" pan. 
Layer lasagna noodles, cheese mixture, meat, and sauce. 
Make a second layer, ending with the noodles, sauce and the 1/2 cup 
reserved mozzarella. Pour water around the edges of the pan. 
Cover and refrigerate overnight.

Bake at 350 for one hour (for a glass pan).

NOTES: I usually substitute Italian seasoning for the basil, and low fat products for the cheese. Also, I think I use the largest jar of Ragu, which is less than 32 ounces, but it turns out great every time!

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