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A quick and easy version of lasagna
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teaspoons italian seasoning
(16 ounce) container
(26 ounce) cans chunky spaghetti sauce
(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 13x9 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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