Tasty! Next time, I’ll use ricotta cheese though since I prefer that over sour cream/cottage cheese. I’ll also add an additional 8-12 or so oz. of sauce as I felt that it was a bit lacking. I used lean ground beef and 2 mild Italian link sausages with the casings removed, and seasoned the meat liberally with garlic powder, oregano, Italian seasoning, onion powder, and salt and pepper. I also threw in some pre-minced garlic with the meat rather than use fresh (easier!), and added approx 1/2 c. red wine to the sauce/meat mixture. Also, I mixed the sauce and meat with the cooked noodles (stopped cooking noodles two minutes before they were done since they’d cook more in the oven). My layers were as follows: 1/2 of the meat and sauce and noodles mixture, then the sour cream/cottage cheese/Parmesan cheese/mozzarella cheese all mixed together as the next layer, followed by the other 1/2 of the meat and sauce and noodles mixture, followed by Provolone cheese on top. The Provolone came out a little over-done, so next time, I’ll either cover the dish or add the Provolone during the last 10 minutes.
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Tasty! Next time, I’ll use ricotta cheese though since I prefer that over sour cream/cottage...