Rachel Lethin’s Lasagna

Layer 1 Mix together:

I to 1.5 pounds sweet Italian sausage, crumbled and browned
2 jars spaghetti sauce

Layer 2
Cooked lasagna pasta

Layer 3 Mix together:
1 Quart size cottage cheese
1 quart size ricotta cheese
1-2  cups parmesan cheese (depending on the crowd—if they are mild flavor eaters, use the lesser, if they like cheese to have some flavor, use more)
2 tablespoons pesto or 1 tablespoon dried basil and ½ teaspoon garlic powder

Layer 4

Mozzarella cheese-2 to 3 pounds grated

Assemble:

Using 2 regular deep oblong pans or one large deep pan (i.e. disposable or turkey roaster)
First layer sauce in bottom then follow with:( Layer 2, Layer 1, Layer 3, Layer 4) repeat 2 more times.
Cover loosely with foil. If you are going to refrigerate at this point and bake later, cover with plastic wrap first and then with foil. Remember to remove plastic before baking.
Preheat oven(s) to 375 degrees F. Bake one hour for regular pans, 1.5-2 hours for large pan.
Remove foil. Bake uncovered for 30-45 min longer until it is done in the center.
Remove from oven and let set for 30 min before serving.

If Lasagna has been refrigerated, let stand at room temp for one hour before baking or increase first baking time.
Lasagna can be baked ahead and reheated 1 to 2 hours depending on size.

I have made this or some  version of this for hundreds of people and many events. Since I do not really measure, this is going to be as close as I can get to what happens. Enjoy!