Easiest Lasagna Ever

This is my favorite recipe when I am in a hurry.  But let me tell you this... this is not a diet recipe.  But your family will love you for making it! I do not pre cook my noodles.  The sauce cooks the noodles in the oven.

Sauce                                                                                    Filling

1 pound of ground beef or turkey                                        15 ounces ricotta
2 cans (1lb each) tomato sauce                                            1 1/4 cup cottage cheese
1 can (1lb) crushed or diced tomatoes                                 2 tsp. dried parsley                               
1 small can tomato paste                                                      1/4 cup grated Parmesan Cheese
2 cups fresh mushrooms (opt.)
1 medium onion diced (opt)                                                  Other
1 1/2 tsp crushed fresh garlic                                                Mozzarella Cheese
2 1/2 tsp Italian Seasoning                                                    Grated Parmesan Cheese

Cook ground meat with onions and drain drippings.  Add rest of the sauce ingredients and simmer for 15 minutes or so.  While sauce is cooking, make the filling.  Spray pan and put lasagna noodles down (not cooked) in the pan.  Put half the filling down on the noodles and spread it all over.  Take half of the sauce and place it on the noodles.  Add Mozzarella Cheese on top.  Just sprinkle it all over.  Repeat and make another layer.  After you add Mozzarella Cheese on the top for the second time, sprinkle some grated Parmesan Cheese on it.  Put foil on top and bake at 350 degrees for 1 1/2 hours. When putting lasagna in the oven, please make sure you do not have the foil touching the cheese.  It will stick.   It will get all bubbly and the cheese will melt really well when it is done.  Check to make sure the center is warm.  Let sit for at least 25/30 minutes before cutting.  Now, there are several ways you can cook this.  This will make a 9x13 pan.  I have also made this in three bread pans for a batch or also with two 9x9's for a batch.  You can freeze this as well for a rainy day.  If I make a 9x13, I always double the batch to make an extra one for the freezer.  When I do the bread pans, those are small quick meals I can keep in the freezer as well.  You get the idea. Last side note, I have made this recipe before with low-fat ingredients.... and it was disgusting! Just so that you are aware.