1 medium onion, peeled and chopped
3 cloves garlic, finely minced
1 Tablespoon olive oil
2 (15 oz. cans) tomato sauce
1 (15 oz. can) water, you can use the tomato sauce can
1 (12 oz can) tomato paste
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1 teaspoon pepper
24 oz. mozzarella cheese, grated
16 oz. cottage cheese
1/2 cup Parmesan cheese
1 16 oz box of lasagna pasta (you will need 15)
Preheat oven to 350°F.
In a large pan, add olive oil, chopped onions and garlic. Saute for 3-4 minutes.
Add ground beef and cook until completely browned, drain fat. Return to pan.
Add tomato sauce, tomato paste, water, oregano, basil, salt and pepper.
Bring to a boil over medium heat, reduce heat to low, cover and cook for approximately 20-25 minutes, stirring occasionally.
Cook pasta according to package directions, rinse and set aside.
Lightly spray a 14 x 11 1/2 x 2 1/4 baking dish (or two smaller size baking dishes) with a non stick spray then add a small amount of meat mixture in the bottom of dish. Spread around.
Add lasagna noodles (approximately 5, they will overlap onto each other).
Spread 1/2 of the cottage cheese on top of pasta.
Spoon 1/3 meat mixture on top of cottage cheese.
Sprinkle with 1/2 the Parmesan cheese.
Next add 1/3 of the mozzarella cheese.
Repeat with another layer of pasta, cottage cheese, meat mixture, Parmesan cheese, mozzarella cheese.
Final layer is pasta, remaining meat mixture and remaining cheese.
Cover with foil, cook for approximately 50-60 minutes. Remove foil and cook for an additional 10 minutes.