Lasagna

Sauce:
1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced or 1/4 teaspoon garlic powder
12 oz can tomato paste
3 cups water (fill the empty can with water, twice)
1 teaspoon salt
1 teaspoon basil
1/4 teaspoon oregano
1 tablespoon sugar

Fry the meat in a large skillet until thoroughly cooked. Drain fat and rinse the meat in hot water. Set aside. Cook the onion and garlic in skillet until tender. Return the meat and add the tomato paste, water, salt, basil, oregano, and sugar. Stir it up and simmer for about 5 minutes. Set it aside as you prepare everything else.

Lasagna:

Prepared Sauce (above)
9 whole wheat lasagna noodles
2 cups 2% cottage cheese
2 eggs
2 cups shredded part skim mozzarella cheese
grated parmesan (about 1/4 cup)

First put a big pot of salted water on to boil. After it boils, add the lasagna noodles and cook them for 12 to 15 minutes, or until they are tender. Drain the noodles in a colander, and rinse them with cool water, to make them easier to handle. Meanwhile prepare the sauce above. Also combine the cottage cheese with the eggs and set it aside.


To assemble the lasagna, you will need a 9 x 13 rectangular pan. Ladle in about a cup of the prepared sauce. Place down 3 cooked noodles, side by side. Plop all of the cottage cheese mixture over the noodles. Sprinkle with Parmesan if desired. Layer down 3 more noodles. Ladle more sauce over the noodles, and then sprinkle with mozzarella cheese. Add the final layer of noodles, then more sauce and more cheese. Sprinkle Parmesan on top before baking if desired. (You may have a little sauce left over.)
Place the pan in the oven at 400°. Bake for 25 minutes. The pan may be covered with tin foil and refrigerated at this point if desired. It will keep for a day or two. To bake it from the fridge, preheat the oven to 350 degrees and bake it for 45 to 50 minutes, covered with tin foil for part of the time (maybe 30 minutes).