• In large nonstick skillet or Dutch oven, cook beef over medium heat for about 5 minutes or until browned, breaking up with a fork
• pour off fat
• Add onions and garlic
• cook for 3 to 5 minutes or until softened
• Add tomatoes
• breaking up with a fork
• Add water, tomato paste, oregano and basil; bring to a boil
• Reduce Heat to medium-low until mixture has spaghetti sauce consistency
• Season with pepper to taste. If too acidic, add 1 tsp granulated sugar to taste
• In large pot of boiling water
• cook lasagna noodles for 10 to 12 minutes or until tender but firm
• Drain and rinse under cold water
• drain well
• Combine cottage cheese, mozzarella, egg and half of the parmesans
• Cover bottom of 13 x 9 (3.5L) baking dish sparingly with some of the tomato sauce
• top with layer of lasagna noodles
• Cover with half of the cheese mixture
• Repeat with remaining sauce, noodles and cheeses to make 3 layers of each
• than a final layer of tomato sauce
• Sprinkle with remaining Parmesan cheese
• Bake, uncovered in 350 F (180 C) oven for 45 minutes or until hot and bubbly
• Remove from oven and let stand for 5 to 10 minutes before serving

You can also make use of precook lasagna noodles or cook them yourself.

You can also make this one with zucchini or beef as well too.

• 3/4 lb Lean ground beef
• 2 Onions; chopped
• 1 cn (5-1/2 oz) tomato paste
• 2 Cloves garlic; minced
• 1 cn (19 oz) tomatoes (undrained)
• 1 c Water
• 1 ts Basil
• Pepper
• 9 Lasagna noodles (I use the -precook ones)
• 2 c Skim or 2% cottage cheese
• 2 c Shredded part-skim-mozzarella cheese
• 1 Egg; lightly beaten
• 2 ts Oregano
• 1/2 c Freshly grated Parmesan -cheese