9 uncooked lasagna noodles
1 onion, chopped
5 garlic cloves, minced
2 28-ounce cans crushed tomatoes
1 14-ounce can diced tomatoes
1 tablespoons oregano
1 tablespoons basil
1 teaspoon salt
1 teaspoon pepper
1 pound sweet Italian sausage
1 pound hot Italian sausage
1 pound fresh mozzarella cheese, thinly sliced
8 ounces ricotta cheese
8 ounces cottage cheese
½ cup Parmesan cheese

1. In a large skillet over medium heat, brown sausage with onion and garlic. Drain fat.
2. Mix in oregano, basil, salt, pepper and tomatoes. Simmer for 30 to 45 minutes.
3. Bring a large part of salted water to a boil. Add lasagna noodles and cook 8-10 minutes, drain.
4. In a small bowl mix together cottage and ricotta cheese.
5. In a large baking dish put 2 tablespoons of the sauce or enough to cover the bottom of the pan to prevent sticking. Make a layer of lasagna noodles (3 noodles per layer). Top with a third of the sauce, ½ of the ricotta-cottage cheese mixture, and 1/3 of the mozzarella cheese. Repeat with another layer. Top with remaining noodles, sauce, mozzarella and Parmesan cheese.
6. Bake at 375 degrees for 30-45 minutes.

Easy Stuffed Pork Chops

4 bone-in thick pork chops
garlic powder
Campbell's Golden Mushroom soup
1/2 cup water
1 box stuffing

1. Heat oven to 375 degrees.
2. Prepare stuffing mix according to box directions.
3. Make a slit on the side of each pork chop to form a pocket. Season pork chops with salt, pepper, and garlic powder on both sides. Stuff each pork chop with the stuffing.
4. Arrange pork chops in a large baking dish. Bake for 45 minutes flipping the pork chops half way through.
5. In a bowl mix together the water and golden mushroom soup.
6. Pour the soup over the top of the pork chops. Cook in the oven an additional 15-20 minutes.