Linda's Lasagna

Ingredients

• 14.5 ounce canned tomatoes crushed canned
• 12 ounces curd cottage cheese 
• 1  eggs 
• 2 teaspoons garlic powder 
• 0.3 teaspoon ground pepper black
• 9  lasagna noodles 
• 1 pound ground beef lean
• 1  onion chopped
• 1 tablespoon oregano dried
• 0.5 cup parmesan cheese grated
• 2 teaspoons salt 
• 1 pound mozzarella cheese shredded
• 12 ounce tomato paste canned
• 2 cups water 
• 1 tablespoon sugar white

Equipment

• frying pan
• sauce pan
• oven
• pot
• baking pan

Directions

1. In a large skillet over medium heat, cook beef until brown.
2. Drain. In another skillet over medium heat, cook onion until translucent.
3. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
4. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
5. Bring a large pot of lightly salted water to a boil.
6. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
7. Preheat oven to 350 degrees F (175 degrees C).
8. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella.
9. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
10. Bake in preheated oven 30 minutes.
11. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.