1 package lasagna noodles
1 1/2 pound ground beef
1 onion (chopped)
2 T minced garlic
1 lg container cottage cheese
1 same size container ricotta cheese
1/2 cup shredded Parmesan cheese
2 pound mozzarella cheese (shredded)
1 large container and one normal size container of Prego spaghetti sauce.
Preheat oven to 350
Cook noodles according to package. Once cooked - drain. Put in FOUR equal piles. Set aside.
Cook ground beef and onion. Drain. In large bowl mix all the spaghetti sauce along with the beef and onion mixture. Set aside.
In another bowl mix cottage cheese, ricotta cheese, eggs, parm. cheese, garlic, and half the mozzarella cheese. When mixed, "cut" in the bowl three pie shaped sections.
Now, in a 9x13 inch lasagna dish put a small amount of beef/sauce mixture on the bottom of the pan. Spread. Take one pile of noodles and place them on top of the sauce mixture. I usually have three running long wise, and one partial noodle running short wise in the pan on the bottom. Then take 1/3 of the cheese mixture (thus the reason I had you "cut" the cheese mixture into thirds) and spread it on the noodles. Cover with sauce meat mixture, then another layer of noodles. Repeat with another cheese layer, sauce layer, noodle layer. Continue this pattern (keeping a small amount of sauce for the top) until you are left with a layer of noodles on top. Now, take that small amount of sauce/meat and cover the noodles. Cover with tin foil and bake for 75 minutes.
Remove tinfoil form lasagna - cover with remaining mozz cheese. Bake for 15 minutes uncovered.
Let sit out for 15 minutes before cutting.
This makes enough for my family to have TWO meals and a lunch (and usually a little more after that!)