Lasagna

1-1/2 lbs ground chuck
1/4 cup chopped fresh onion or 2 Tablespoons dry onion flakes
1-16 ounce can whole tomatoes, broken up
1-12 ounce can tomato paste
2 cups water
1 tablespoon chopped dried parsley (rub between hands to crush)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon oregano leaves
8 ounces lasagna noodles
16 ounces of low fat small curd cottage cheese
2 eggs
8 ounces shredded Mozzarella cheese
1/2 cup grated Parmesan cheese


Brown beef and onions.  Drain off fat and add tomatoes (cut with edge of wooden spoon).  Add paste, water, parsley, salt, sugar, garlic powder, pepper and oregano.  Simmer uncovered, stirring occasionally until hot and bubbly.  In a 9 x 13 pan sprayed with cooking spray spread a layer of 1 1/2 cups sauce, next layer uncooked lasagna noodles.  Spread 1/2 of the remaining sauce on the noodles be careful to cover all the noodles as the sauce is what cooks the noodles.  Mix the cottage cheese with 2 eggs and layer 1/2 the cottage cheese mixture on the sauce, cover with mozzarella cheese. Repeat layers using all the sauce, noodles, cottage cheese, and mozzarella cheese.  Top with Parmesan cheese.  Cover tightly with foil and bake 40 minutes at 350.  
Allow to stand of 15 minutes before serving.  Makes 8 servings