5cupspizza mozza and cheddar cheesemixed & shredded
In a large frying pan, fry up the ground beef and onions together until the ground beef is no longer pink and the onions are soft and translucent.
Drain the excess grease and add in the garlic. Sautee until the garlic is browned.
Stir in the sauce and the water, remove from heat.
Combine the cottage cheese, egg and Italian seasoning.
In a 9x13 baking pan, spread 1/3 of the sauce mixture on the bottom. Lay three noodles on top.
Spread half of the cottage cheese mixture on top of the noodles evenly. Top with a cup of mixed cheese.
Lay another 3 noodles on top. Spread out another 1/3 of the sauce on top of the noodles. Spread the last of the cottage cheese mixture on top, followed by a cup of mixed cheese.
Lay the last 3 noodles on top, followed by the last 1/3 of the sauce mixture. Sprinkle with another 2-3 cups of the mixed cheese. ( I like a seriously good layer of cheese on top!)
Cover and bake in 350 °F oven for 45-50 minutes. If you like, remove the cover and bake the cheese on top for another 5-10 minutes to get it slightly crispy around the edges.
Remove, let sit for 10 minutes and then slice and serve.
This freezes really well and you can double the recipe, and make two. Cover and freeze the other one. To cook just place in the oven covered and cook until the middle reaches at least 165 ° and the lasagna is set, around 70-80 minutes.