I tried this recipe for the first time yesterday, and it was a hit! The price of frozen lasagna is going up, and I wanted to see if home made lasagna could be cheaper. Conclusion: it is currently less expensive to make this lasagna than to purchase frozen from the store.

1 pound of ground beef
1 onion, chopped
1 clove garlic minced (or the pre minced stuff is great!Use about a tablespoon or to your taste)
1 26-ounce jar of spaghetti sauce (or the equivalent)
1 8-ounce can tomato sauce
1 cup water
1 8-ounce package of lasagna noodles (or wide egg noodles)
2 cups cottage cheese
1 cup shredded cheese

1 pound of ground beef 1 onion, chopped 1 clove garlic minced (or the pre minced stuff is great!Use about a tablespoon or to your taste) 1 26-ounce jar of spaghetti sauce (or the equivalent) 1 8-ounce can tomato sauce 1 cup water 1 8-ounce package of lasagna noodles (or wide egg noodles) 2 cup s cottage cheese 1 cup shredded cheese

In large skillet brown ground beef, onion and garlic; drain and discard fat. Stir in spaghetti sauce, tomato, sauce and water. In small bowl, combine cottage cheese and half of the shredded cheese. Set aside.

Preheat oven to 350 degrees.

In 9x13 baking dish layer one-third of the sauce mixture, half the uncooked noodles (break to fit) and half the cottage cheese mixture. Repeat layers ending with sauce moisture.

*(note if you use egg noodles: 4 oz of noodles is 3.5 cups)*

Cover tightly with foil. Bake 1 hour or until noodles are tender. Sprinkle with remaining cheese or until lasagna is properly covered. Let stand 10 minutes before serving.

Prep time: 10 minutes (unless your me and it takes more like 20)
Bake time: 60 minutes
Yield: 12 servings