Cottage Cheese Lasagna

Using cottage cheese in place of ricotta
makes for a creamy and good tasting lasagna.
Ingredients:
cold water to cook noodles in
9 regular lasagna noodles
1 pound ground beef 85/15
36 ounces tomato sauce
16 ounces cottage cheese
2 large eggs, beaten
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
8 ounces mozzarella cheese, shredded
1/2-1 cup grated parmesan cheese

Directions:
Preheat oven to 350 degrees F.
Place a large pot on stove with water
bring to boil and cook the noodles.
In a saute pan, brown ground beef,
drain excess fat, add tomato sauce.
In a mixing bowl combine cottage cheese,
eggs, oregano, garlic, and black pepper.
When noodles are done,rinse with cold water.
Prepare lasagna by first placings some sauce
in the bottom of a 9×13 lasagna pan.
Top sauce with 3 cooked noodles,
then some cottage cheese mixture,
mozzarella and parmesan cheese.
Put in some of the drained ground beef.
Repeat until all ingredients are used.
Making sure to spread tomto sauce on top
of noodles to keep them from drying out.
Bake, uncovered, for 60 minutes.
Let cool for 15 minutes before serving.