- 1 pound lean ground beef
- 1L spaghetti sauce
- 1kg cottage cheese
- 3 cups shredded mozzarella cheese
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried parsley
- salt to taste
- ground black pepper to taste
- 9 lasagna noodles
- 1/2 cup water
- In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
- In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
- To assemble, in the bottom of a 9×13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
- Bake in a preheated 175 degrees C oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.