16 oz part-skim ricotta cheese
8 oz low-fat cottage cheese
1 egg
1/2 tsp ground nutmeg
1 tsp ground black pepper
16 lasagne noodles (no-cook or par-boiled)
4 cups marinara sauce (store-bought or homemade)
30 oz part-skim mozzarella cheese, sliced 1/4-inch thick
1-1/4 cups grated fresh Parmigiano-Reggiano cheese
Preheat oven to 375°F. Combine ricotta, cottage cheese, egg, nutmeg and black pepper in a small bowl. In a 9x13 baking pan, begin the assembly: spread a thin layer of sauce on the bottom. Top with a layer of the noodles (you may need to break or cut some to fit them neatly in one layer), then plops of the cheese mix here and there (use 1/3 of the cheese). Add plops of sauce here and there (use 1/3 of the sauce), top with a layer of 1/3 of the mozzarella slices. Then again: noodles, ricotta mixture, sauce, mozzarella. Then a third time. Finally, add a fourth layer of noodles, and spread the remaining sauce on the noodles. Top with the parmesan cheese. Cover with aluminum foil and bake for 45 minutes. Uncover, and bake 15 minutes more. Remove from the oven and allow lasagne to rest for 5-10 minutes before serving.