World's Best Lasagna

This by far is THE best lasagna I've ever made. Rave reviews from the peanut gallery, which include one less than adventurous eater, and all were asking for seconds. This is even better the second and third day and can easily feed a small army of hungry children.

World's Best Lasagna

12 lasagna noodles
1 lb. lean ground beef
1/4 c. minced onions
1 tsp. salt
3 garlic cloves minced
1/2 tsp.oregano
1/2 tsp. garlic powder
1 32 oz. jar spaghetti sauce
1 16 oz. package large curd cottage cheese
1 lb. mozzarella cheese, shredded
1 c. mixed Italian shredded cheese
1 can diced tomatoes


Bring a large pot of salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes or until al dente. Drain.

In a large skillet over medium heat saute ground beef, onions, garlic, garlic powder, oregano and salt until meat is brown. Drain excess fat and add spaghetti sauce and drained diced tomatoes to the beef mixture, bring to a boil. Reduce heat and simmer for 15 to 20 minutes.

Combine the mozzarella and Italian cheese in a separate bowl. Preheat oven to 350.

Lightly spray a 9 x 13 baking dish with non-stick spray. Line bottom of pan with four lasagna noodles. Spread 1/3 of the sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the cheese mixture over the cottage cheese. Repeat this layering until no ingredients remain.

Bake for 60 minutes until cheese is golden brown and bubbly.  Let stand 10 minutes before serving.