Easiest Lasagna

• 5 cups canned spaghetti sauce
• 1 lb lasagna noodle, uncooked
• 1 12 lbs lean ground beef, uncooked
• 1 cup diced onion
• 1 12 cups hot water
• 12 ounces cream-style cottage cheese
• 12 slices American cheese (enough to cover whole top of casserole)
• 4 cups grated part-skim mozzarella cheese
• 12 cup grated parmesan cheese
• 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)

1. Pour 1 1/2 cups sauce into a greased lasagne pan (extra deep 9 x 13 or larger).
2. Add a layer of uncooked noodles (half of the noodles), overlapping them as necessary.
3. Add 1/2 of uncooked meat, leaving it in small chunks.
4. Sprinkle with onion.
5. Mix about 1/2 cup of the hot water with the cottage cheese and spread over previous layers.
6. Cover with 1 1/2 cups sauce.
7. Add last layer of noodles.
8. Top with slices of American cheese.
9. Add rest of the meat, in chunks.
10. Cover with the last 2 cups of sauce, and press down with a spatula to remove air pockets.
11. Pour the rest of the hot water around the edges of the pan.
12. Cover with foil and bake 1 1/2 to 2 hours at 350 degrees (check for dryness and add more water if necessary after an hour), until a knife inserted in the center easily pierces noodles.
13. Remove foil and sprinkle with the mozzarella, Parmesan and basil.
14. Bake uncovered another 20 minutes, and then let stand a few minutes before cutting and serving.
15. I have used fat free cheeses with good results.

spaghetti sauce, lasagna noodle, lean ground beef, onion, water, cheese, american cheese, mozzarella cheese, parmesan cheese, fresh basil

Taken from www.food.com/recipe/easiest-lasagna-222226 (may not work)