Lasagna

2 lbs ground round, chuck, or sirloin
28 oz (+/- to your liking, I don't like a dry lasagna) jar favorite spaghetti sauce* (I use chunky mushroom and green pepper & mushroom)
onion seasoning
garlic, minced, to taste (I use Spice World brand, in a squeeze bottle, found in produce section)
1 T. parsley, optional
1/2 t. salt
1/2 t. pepper
2 T. Italian seasoning, (I use Tone's. It has oregano, sage, thyme, and rosemary in it.)
9 lasagna noodles, boiled (I use the Barilla no boil kind)
24 oz. low fat cottage cheese, or ricotta cheese
2 eggs
24 oz. shredded mozzarella cheese, or Italian cheese (has mozzarella, asiago, and Parmesan)
fresh grated Parmesan cheese, canned shelf type is ok too

Brown meat in large skillet with onion, garlic, and parsley. Drain and rinse. Add sauce & seasonings. Stir. Simmer on low for 1 hour. Combine eggs and cottage cheese. Spray 9x13 dish with cooking spray. Place a layer of sauce on bottom of dish. Alternate layers of noodles, sauce, cottage cheese mixture, and mozzarella until dish is filled. Top with sauce and sprinkle with Parmesan cheese. Bake at 375 degrees for 30 minutes. Allow to sit at least 10 minutes before cutting, for lasagna to set and not be so runny. Enjoy! I served with a Caesar salad and cheese bread.

*My husband has a lot of trouble with acid indigestion so I added 1/4-1/2 c. sugar to the tomato sauce to cut down on the acidity.

**I had never heard of, or used, canned ground beef before, but I tried it in this recipe one day after work. I didn't really have time to cook the ground beef as directed above so I just used the canned beef. No one could tell the difference and it was very yummy! I'll be keeping some on hand for future recipes. (During the pandemic when meat was so hard to find and expensive, the canned beef could have saved many casseroles.)

inside the lasagna: