Beef Lasagna

I really like this lasagna, I think it's tasty and it is always a crowd pleaser.  I make this most of the time when people come over for dinner, it takes some time to put it together and cook it, but it is well worth it.  I love it!  Again, I've made it many times, I have tweaked this recipe to what my family loves.  

Ingredients:

1.5 Lbs. LEAN GROUND BEEF                              1 LARGE ONION

2 15-OZ CANS TOMATO CHUNKS (OR 1 28-OZ CAN)                         1 6-OZ TOMATO PASTE

1 TSP. SUGAR                                                                                            1 TSP. OREGANO

¼ TSP.  GARLIC POWDER                                                                       ½ TSP. PEPPER

8 WHOLE LASAGNA NOODLES, UNCOOKED                                       3 C. LOW-FAT COTTAGE CHEESE

8 OZ. LOW-FAT MOOZZARELLA CHEESE, SHREDDED

Directions:

Preheat oven to 350F.

Peel & chop onion.  In a large skillet, brown the ground meat & onion together over medium heat.  Use a cooking spoon to break the meat up into little bits.  Carefully pour the meat into a colander to drain off fat & return to skillet.

Add the tomatoes to the skillet w/meat mixture.

Add tomato paste, sugar, oregano, garlic powder, and pepper to the skillet.  Stir everything until well mixed together.

Spoon about ½ the sauce into a 9” x 13” baking dish & spread it around with a spoon so the bottom of the dish is covered. 

Put 4 uncooked noodles in a single layer on top of the sauce and spread all of the cottage cheese over the noodles.

Put 4 uncooked noodles on top of the cottage cheese and spread the rest of the sauce over the noodles.

Sprinkle the mozzarella cheese over the top of the sauce and cover the pan tightly with foil.

Bake for 1 hour, at the end of an hour remove the foil and cook for 15 minutes.

Let the Lasagna sit for another 15 minutes to cool, then cut and serve.