| 1 egg, beaten |
| 1/4 cup grated Parmesan cheese |
| 1 1/2 teaspoons Italian seasoning |
| 1 container (16 ounces) cottage cheese, divided |
| 2 cups grated mozzarella cheese, divided |
| 1 pound ground beef |
| 1 medium onion, chopped |
| 1/2 cup water |
| 2 cans (26 ounces each) chunky spaghetti sauce |
| 1 box (12 ounces) oven-ready lasagna noodles, uncooked |
Preheat oven to 350 degrees.
In a bowl, combine egg, Parmesan, Italian seasoning, cottage cheese, and 1 cup mozzarella cheese. Set aside.
In a large frying pan, brown beef and onion together until beef is done. Drain any excess grease. Add water and all but 1 cup of spaghetti sauce to beef. Spread reserved spaghetti sauce into bottom of a greased 9x13-inch pan. Layer 5 to 6 lasagna noodles over sauce, overlapping or breaking to fit, if necessary. Spread half the cheese mixture over noodles. Spoon a third of the beef mixture over cheese layer. Repeat layers once. Add one more layer of 5 to 6 noodles and spoon remaining third of beef mixture over top. Cover and bake 50 minutes. Sprinkle remaining mozzarella cheese over top. Let stand 5 minutes before serving. Makes 8 servings.