Pepperoni Lasagna

This recipe was submitted by Barbara McIntosh of Midland, Texas to Taste of Home and posted here in response to a request. She writes, "I've served this satisfying lasagna for years-when our children were small, they preferred it more than a steak dinner! Now I bring a pan when I visit my grandkids."I have not made this dish.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1 1⁄2 lbs ground beef
• 1  small onion, chopped
• 2 1⁄2 cups water
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1  teaspoon beef bouillon granules
• 1  tablespoon dried parsley flakes
• 2  teaspoons  italian seasoning
• 1  teaspoon salt
• 1⁄4 teaspoon  garlic salt
• 2  eggs
• 1 (12 ounce) carton small curd cottage cheese
• 1⁄2 cup sour cream
• 8  lasagna noodles, cooked and drained
• 1 (3 1/2ounce) package  sliced  pepperoni
• 2  cups  shredded mozzarella cheese (8 oz.)
• 1⁄2 cup  grated parmesan cheese

Directions

1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Add water, tomato sauce, tomato paste, bouillon and seasonings.
3. Bring to a boil.
4. Reduce heat; simmer, uncovered, for 30 minutes.
5. In a bowl, combine eggs, cottage cheese and sour cream.
6. Spread 1/2 cup meat sauce into a greased 13x9-inch baking dish.
7. Layer with four noodles, the cottage cheese mixture and pepperoni.
8. Top with remaining noodles and meat sauce.
9. Sprinkle with mozzarella and Parmesan cheeses.
10. Cover and bake at 350ºF.
11. for 35 minutes.
12. Uncover; bake 10 minutes longer or until heated through.
13. Let stand 15 minutes before cutting.