Lasagna - Anna Johnson

1 lb. ground Beef
1 medium Onion, chopped
3 Garlic  cloves, minced
45 oz. Spaghetti sauce
10 Lasagna Noodles
24 oz. Cottage Cheese
3 cups shredded Mozzarella Cheese
2/3 cup shredded Parmesan cheese
2 teaspoons Italian Seasoning
1/2 teaspoon Pepper
1/2 teaspoon Salt
2 Eggs
Garlic Bread

Cook beef, onion, and garlic, drain. Pour in sauce and simmer while pasta water comes to a boil and pasta cooks.

Cook pasta according to package directions. Drain and run under cold water to cool pasta.

In a bowl mix cottage cheese, mozzarella, parmesan, italian seasoning, pepper, salt, and eggs.

In a 13x9 pan spread 3 big spoonfuls of meat sauce in pan.

Layer five noodles, 1/2 meat sauce, 1/2 cheese mixture. Repeat.  Don't be afraid to get your hands messy with the cheese mixture, it will help spread it more evenly if you drop the cheese mixture over the lasagna with your fingers.

Bake at 350 for 40-45 minutes. (I bake lasagna with a pan underneath to catch juices that might overflow.)

Let cool 15 minutes before eating. That way you can easily handle the Lasagna when plating and you can cook the garlic bread.