Easy but tasty Lasagna with or without lasagna noodles

1 jar (28 oz.) pasta sauce, any brand, choice of styles (with meat, with mushrooms, etc.) I choose the traditional w/o meat.

Enough UNCOOKED pasta (curly noodles, e. g., or even six lasagna noodles if you prefer & have some on hand) to make two layers in a 11"x7" baking dish.

15 oz. cottage cheese ( I use fat-free)

2 cups shredded mozzarella cheese, divided to be added at 2 different times

1/4 cup grated parmesan cheese

Spread about 1 cup pasta sauce in a 2-qt. shallow baking dish (11"x7"). Top with a layer of noodles, the cottage cheese, 1 cup mozzarella cheese, the parmesan cheese, & 1 cup pasta sauce. Top with another layer of noodles and remaining pasta sauce, spreading the sauce so no pasta is exposed (curly noodles required a bit more sauce, as they stuck up). Cover (I use aluminum foil as I don't have an "official" cover). Bake at 375 deg. F. for 1 hr. Uncover and top with remaining mozzarella cheese. Let stand 5 minutes (not necessary to put it back into the oven). 6 servings.

One of the several great features of this recipe is that you don't cook the noodles, thus eliminating the dirtying of another pan. Another is the joy you'll feel if you have leftovers for the next day.