Spaghetti Lasagna

Source: Gregg's missionary cookbook compiled by his mom (with some adjustments by me)

Ingredients:
1 large can or jar (~24 oz) spaghetti sauce
1 can (8 oz) tomato sauce
1 package (16 oz) spaghetti or angel hair noodles, cooked according to package directions
1 large carton (~16 oz) cottage cheese
3 eggs
1 lb ground beef, cooked and seasoned (I think Gregg used to use sausage, too, and that was tasty)
grated cheese (usually cheddar, but mozza (or a combo) is yummy, too)

Directions:
In a 9x13" casserole dish, place cooked spaghetti noodles in bottom.  Mix eggs with cottage cheese and pour over noodles, spreading to cover everything.  Crumble ground beef over cottage cheese mixture.  Mix spaghetti sauce with tomato sauce and pour over all.  Gently stir just to allow sauce to penetrate to the bottom noodles of the dish.  Top with grated cheese.  Cover with foil and bake at 350 degrees for about 25-40 minutes.

Notes:
This is a recipe that Gregg used to make when we were dating.  He'd make a full casserole dish of it and eat it for a week as fuel for his biking escapades.  A few times, when I'd be over at his apartment around meal-time, he'd share with me.  I loved it.  I mean, I love spaghetti and I love casseroles (and I love him) - what's not to love?  I've started adding the extra can of tomato sauce because I felt like the full big package of noodles needed a little more sauce than just one big can offered.  This way I don't have to guess if I've cooked enough spaghetti and everything comes out saucy and delicious.  Win-win.  We eat this pretty regularly around these parts and the leftovers are great for lunches for the rest of the week.