Lasagna

I've made this recipe a number of times now from the Betty Crocker Cookbook, and I really enjoy it. Of course, mine is a bit different from theirs, but that's OK. It tastes real good and is great for freezing. I like to divide the recipe in thirds and freeze 2/3 of it while cooking one portion. I forgot a photo yet again... this has been a bad week for that. However, I figure it's lasagna, and lasagna looks the same no matter how you cook it. ;)

Lasagna

Ingredients
Meat sauce
1 lb ground beef
1 medium onion, chopped (1/2 cup)
1 pressed garlic clove, or enough garlic powder to your liking (not too much!)
1 16oz can whole tomatoes
1 15oz can tomato sauce
2 Tbsp dried parsley flakes1 tsp sugar
1 tsp dried basil leaves
dash salt

Cheese Mixture
2 cups creamed cottage cheese (or ricotta)
1/4 cup grated Parmesan cheese
1 Tbsp dried parsley
1 1/2 tsp salt
1 1/2 tsp dried oregano leaves

9 uncooked lasagna noodles (or however many you need for layers... I use 12)
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Directions
1. Cook and stir meat, onion, and garlic clove until light brown, drain. Add tomatoes with liquid, sauce, parsley, sugar, basil and salt (if using garlic powder, add here instead of with onion). Heat till boiling, stirring occasionally. Reduce heat, simmer uncovered until consistency of thick spaghetti sauce, about 1 hour. Reserve 1/2 cup.

2. Cook noodles unless using those that don't need it (I love those noodles). Mix cottage cheese, 1/4 cup Parmesan, parsley, salt, and oregano. Layer in pan(s) 1/3 of noodles, 1/3 of sauce, and 1/3 mozza cheese and 1/3 of cottage cheese mixture. Repeat 2 times. Spoon reserved sauce mixture on top and sprinkle with 1/4 cup Parmesan. Cook uncovered at 350F for 45 minutes. Let stand 15 minutes before cutting. 8-10 servings.

Freezing: After cooking, lasagna can be covered and frozen up to 3 weeks. Cook uncovered in 375F oven for 1 hour or until bubbly.