Pepperoni Lasagna

• 1 1/2 lbs. ground beef
• 1 small onion, chopped
• 2 1/2 c. water
• 1 (8 oz) can tomato sauce
• 1 (6 oz) can tomato paste
• 1 tsp. beef bouillon granules
• 1 Tbsp. dried parsley flakes
• 2 tsp. Italian seasoning
• 1 tsp. salt
• 1/4 tsp. garlic salt
• 2 eggs
• 1 (12 oz) cottage cheese
• 1/2 c. sour cream
• 8 lasagna noodles, cooked and drained
• 1 pkg. (3 1/2 oz) sliced pepperoni
• 2 c. shredded mozzarella cheese
• 1/2 c. grated parmesan cheese

1. Cook beef and onion until meat is no longer pink and drain. Add water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil.
2. Reduce heat and simmer uncovered for 30 minutes. In a bowl, combine eggs, cottage cheese and sour cream.
3. Spread 1/2 cup meat sauce into a greased 13 x 9 baking dish.
4. Layer with four noodles, the cottage cheese mixture and pepperoni.
5. Top with remaining noodles and meat sauce.
6. Sprinkle with mozzarella and Parmesan cheeses.
7. Cover and bake at 350u0b0 for 35 minutes.
8. Uncover and bake 10 minutes longer or until heated through.

ground beef, onion, water, tomato sauce, tomato paste, beef bouillon granules, parsley flakes, italian seasoning, salt, garlic salt, eggs, cottage cheese, sour cream, lasagna noodles, pepperoni, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84636 (may not work)