American Lasagna

• 2 1/4 pounds lean ground beef
• onion cup instant
• 3/4 teaspoon garlic powder
• 4 teaspoons salt
• 3/8 teaspoon red pepper
• 1 tablespoon oregano
• 3 tablespoons parsley flakes
• 18 ounces tomato paste
• 24 ounces tomato sauce
• 2 1/4 cups hot water
• eggs 3 lg., beaten
• 3 pounds cottage cheese
• 18 lasagna noodles cooked, 1 lb.
• 3 cups shredded cheddar cheese 12 oz.
• 3/4 cup Parmesan cheese

1. Line four 8 x 8 x inch pans with aluminum foil. Allow enough to fold over top. Use one pan for each 6 servings or 1/4 of recipe. Do not line pans for food to be served without freezing.
2. Crumble beef; cook until lightly browned. Stir in onion. Cook until tender. Drain off fat; stir in seasonings, tomato paste, tomato sauce and hot water. Simmer for 5 minutes, stirring occasionally. Blend eggs with cottage cheese.
3. In each pan spread a layer of meat mixture, about 3/4 cup). Add a layer each of noodles, meat mixture, cottage cheese mixture, cheddar cheese and Parmesan cheese. Repeat layers until all ingredients are used. To serve without freezing, bake at 400 degrees for 30 minutes or until sauce is bubbly. To heat frozen food remove from freezer wrap, place in a baking dish and bake at 400 degrees for 1 1/2 hours.
4. NOTE: The sauce can be made and frozen in four equal portions. When you are ready to serve lasagna, you can mix your egg and cottage cheese mixture, grate your cheeses and put your noodles in uncooked. After mixture is layered, pour 1 cup water down the edges of your pan, cover and bake until noodles are tender, approximately 1 hour. Check this to make sure you don't need to add more water.

lean ground beef, onion, garlic, salt, red pepper, oregano, parsley flakes, tomato, tomato sauce, water, eggs, cottage cheese, noodles, cheddar cheese, parmesan cheese

Taken from www.yummly.com/recipe/American-Lasagna-1644340 (may not work)