Lasagna

Lasagna
8 lasagna noodles cooked, drained and cooled according to package directions

Brown 1lb of hamburger
*If you want to go meatless consider using roasted vegetables such as yellow squash, zucchini, eggplant, etc instead of the meat*
Add to the browned meat:
1 clove of garlic, pressed (or 1/8 teaspoon garlic powder)
1 Tablespoon dried parsley
¼ teaspoon chili powder
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
14oz petite diced tomatoes with juice or 2 large fresh tomatoes, chopped
6 oz can of tomato sauce (or pre-made spaghetti sauce)

Simmer uncovered until thick 35 minutes on medium-low heat, stirring occasionally.

In the meantime combine in a medium bowl:
2 cups cottage cheese or ricotta cheese
1 beaten egg
¼ teaspoon pepper
1 Tablespoons dried parsley
¼ cup grated parmesan cheese
1 lb mozzarella cheese; grated- divided (use ½ of amount inside cottage cheese mixture and remaining amount left out to top)

In a glass 8x8 pan place enough sauce to cover bottom (to prevent noodles from sticking). Spread ½ noodles, ½ cottage cheese mixture, ½ grated mozzarella cheese, and then ½ sauce (or roasted vegetables if going meatless). Repeat one more time. Top with fresh remaining mozzarella. Cover with non-stick foil (it will be tight and mixture may overflow a bit- if concerned about overflowed juices in oven place backing sheet underneath pan). Bake at 375 degrees (not convection oven) for 30 minutes.