• 1 pound lean ground beef

  1 onion, chopped

• 2 (6 ounce) cans tomato paste
• 1 (14.5 ounce) can crushed tomatoes
• 2 cups of water
• 1 tablespoon dried oregano
• 2 teaspoons garlic pow
• 12 ounces of cottage cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 9 lasagna noodles
• 1 pound shredded mozzarella cheese
• Add all ingredients to list

Directions

• Prep 45 m

• Cook 1 h 45 m

• Ready In 2 h 30 m

1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of the remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Nutrition Facts

Per Serving: 494 calories; 21.8 g fat; 38.2 g carbohydrates; 38.2 g protein; 104 mg cholesterol; 1626 mg sodium. Full nutrition