• 1 egg, beaten
  • 1/4 cup parmesan cheese
  • 1 1/2 teaspoons italian seasoning
  • 1 (16 ounce) container cottage cheese, divided
  • 2 cups grated mozzarella cheese, divided
  • 1 lb ground beef
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup water
  • 2 (26 ounce) cans chunky spaghetti sauce
  • 1 (12 ounce) box oven-ready lasagna noodles, uncooked


Preheat oven to 350°.

In a mixing bowl, combine the egg, parmesan cheese, Italian seasoning, cottage cheese, and 1 cup mozzarella cheese; set aside.

In a large skillet, brown the beef, onion, and garlic together until the beef is done; drain excess grease.

Add water and all but 1 cup of spaghetti sauce to beef.

Spread reserved spaghetti sauce into the bottom of a greased 13×9 inch pan.

Layer 5 to 6 lasagna noodles over the sauce, overlapping or breaking to fit.

Spread half the cheese mixture over the noodles.

Spoon a third of the beef mixture over the cheese layer.

Repeat layers once.

Add one more layer of 5 to 6 noodles and spoon remaining third of beef mixture over the top.

Cover and bake 50 minutes.

Sprinkle remaining mozzarella cheese over the top.

Let stand 5 minutes before serving.

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