1 egg, beaten

1/4 cup parmesan cheese

1 1/2 teaspoons italian seasoning

1 (16 ounce) container cottage cheese, divided

2 cups grated mozzarella cheese, divided

1 lb ground beef

1 medium onion, chopped

2 garlic cloves, minced

1/2 cup water

2 (26 ounce) cans chunky spaghetti sauce

1 (12 ounce) box oven-ready lasagna noodles, uncooked



  • Preheat oven to 350°.
  • In a mixing bowl, combine the egg, parmesan cheese, Italian seasoning, cottage cheese, and 1 cup mozzarella cheese; set aside.
  • In a large skillet, brown the beef, onion, and garlic together until the beef is done; drain excess grease.
  • Add water and all but 1 cup of spaghetti sauce to beef.
  • Spread reserved spaghetti sauce into the bottom of a greased 13×9 inch pan.
  • Layer 5 to 6 lasagna noodles over the sauce, overlapping or breaking to fit.
  • Spread half the cheese mixture over the noodles.
  • Spoon a third of the beef mixture over the cheese layer.
  • Repeat layers once.
  • Add one more layer of 5 to 6 noodles and spoon remaining third of beef mixture over the top.
  • Cover and bake 50 minutes.
  • Sprinkle remaining mozzarella cheese over the top.
  • Let stand 5 minutes before serving.