3/4 lb. ground beef
8 -ish lasagna noodles (make 'em fit in the pan however you can) I do three in a row lengthwise and then break one into about a 2/3 piece and place it at the end (perpendicular to the other ones). I buy the oven ready kind. No need to dirty another pot, right?
1 beaten egg
2 cups cottage cheese
1/2 c. Parmesan cheese divided (I'm cheap so I use the kind in the can)
1 T dried parsley flakes
4 c. shredded mozzarella cheese
1 can of Hunt's Garlic & Herb spaghetti sauce
Brown beef in a small stock pot (I usually sprinkle in a little pepper, onion powder and garlic powder while it's browning), drain, and then pour in one can of Hunt's Garlic & Herb spaghetti sauce. Heat until the sauce is warmed.
For filling: Combine the egg, cottage cheese, Parmesan cheese, and parsley flakes.
Layer half noodles, then half filling (spread it out the best you can), half sauce/meat mixture, sprinkle 2 cups of mozzarella, then repeat. Once it's assembled sprinkle with the rest of the Parmesan cheese.
Bake in a preheated oven 375 degrees for about 30-35 minutes. Let it stand about 10 minutes. This gives you a chance to pop in some yummy garlic bread!
*Note: Sometimes I'm out of the Secret Sauce (Hunt's) so I'll use a different brand. Just make sure to add some extra garlic powder, oregano, basil and hint of onion powder. I love Hunt's Garlic & Herb. Way back in the beginning of our marriage a friend shared the secret of Hunt's Garlic & Herb and it was the start of my kitchen coup d'état (another story).