Family Favourite Lasagna

3/4 lb. ground beef
2 onions chopped
2 cloves garlic minced
1 -19oz. can tomatoes
1 cup water
1 - 51/2 oz. can tomato paste
2 tsp. dried oregano
1 tsp basil
pepper
9 lasagna noodles
2 cups skim or 2% cottage cheese
2 cups shredded part skim mozzarella cheese
1 egg slightly beaten
1/2 cup freshly grated parmesian cheese

Vegetarian Style
Instead of ground beef 
and egg.
Use 8 cups shredded zucchini, and 3/4 lb coarsely chopped mushrooms along with onions and garlic. 
Use 1 tbsp. oil in pan and cook until tender. 
Continue with recipe as instructed.

In large non-stick skillet or dutch oven cook beef over medium heat until browned. Pour off fat.
Add Onions and garlic, cook 3-5 minutes or until softened. 
Add tomatoes, breaking up with a fork.
Add water, tomato paste, oregano and basil, and bring to boil. 
Reduce heat to medium-low and simmer for approximently 20 minutes or until mixture has a spaghetti sauce consistency. 
Season with pepper to taste.
In a large pot of boiling water, cook noodles 10-12 minutes until tender but firm. Drain and rinse under cold water. 
Combine cottage cheese, mozzarella, egg and half the parmesian.
Cover the bottom of a 13" x 9" baking dish sparingly with some tomato sauce.
Top with layer of lasagna noodles. Cover with 1/2 cheese mixture, 
Repeat with remaining sauce, noodles and cheese to make 3 layers of each then a final layer of tomato sauce.
Sprinkle with remaining parmesian cheese
Bake uncovered in 350 F. oven for 45 minutes or until hot and bubbly. 
Remove from oven and let stand 10-15 minutes before serving.