First make the sourdough discard noodle dough. Wrap it in plastic wrap and let the dough rest it in the fridge while chilling for at least 2 hours.

After your noodles have chilled take them out of the fridge, cut the dough ball in half and roll them out separately with a rolling pin or pasta machine. Roll them on a clean work surface. You want them to be nice and thin. You’ll have two pasta sheets.

When the pasta has been rolled out take and cut pasta into 3” x11” pieces, using a sharp knife, bench scraper or pizza cutter. You will have a few leftover but you need 10 for this lasagna.

In a large saucepan bring water, a drizzle of olive oil and a dash of salt to a boil. Add the noodles to the boiling water and cook for 3-4 minutes until al dente, stirring occasionally and gently.

Drain the water and set aside.

In a cast iron skillet or frying pan, fry the hamburger, basil, salt and pepper. Fry it until there is no more pink meat and it is done. Drain any grease off the hamburger and discard.

Set the hamburger aside.

We use homemade pasta sauce made with Mrs. Wages Pasta sauce seasoning packet. You can do this or you could just use your favorite pasta sauce.

Preheat your oven to 375 degrees. To assemble the lasagna first take a greased 9”x13” pan and layer three lasagna noodles across the bottom of the pan in a single layer.

Next, take half of the ground beef and layer that on top of the noodles. Then, add about a third of the pasta sauce on top of that followed by half of the cottage cheese and parmesan cheese.

Then, add another layer of noodles on top of that and repeat with this layer what you did on the first layer. Top with the last three lasagna noodles and the rest of the pasta sauce.

Place the lasagna in the preheated oven and bake for 30 minutes. After the 30 minutes add the mozzarella cheese on top and bake for another 15 minutes.

Remove the lasagna from the oven and let sit for at least 15 minutes before cutting and serving. Enjoy!