Lasagna

Lasagna:

1 package of non-boil lasanga noodles (the flat ones that you don't have to precook)
1 package of ground beef (or if you are a vegetarian, you can use spinach instead, make sure to drain if you buy frozen)
1 block of colbie jack cheese, sliced thinkly
1/2 yellow onion chopped
1 big can of Italian stewed diced tomatoes
1 1/2 jars of traditional spaghetti sauce
1 big container of low fat cottage cheese
1 bag of parmesean cheese
1 egg
8 Fresh basil leaves, chopped
1 teaspoon of Italian seasoning (or dried oregano/thyme/dried parsley)
1 tsp Garlic power
salt
pepper
butter
olive oil

In a pan, saute chopped onions in some butter and olive oil. In another pan cook ground meat. Once it is cooked, drain the fat and add the sauteed onion, the drained diced tomatoes, and some fbasil. mix together well and set aside.

In a large mixing bowl add the cottage cheese (that has been drained), egg, dried ingridients, fresh chopped basil and mix together well. Set aside.

Preheat your oven to 375. Grease a deep glass baking dish and pour half of 1 spaggetti sauce jar in the bottom of the dish. place the non boil noodles ontop of the sauce so it covers the bottom. Then add a layer of the cottage cheese mixture, add a layer of the meat mixture, and add a layer of the sliced cheese ontop. Add more spaggetti sauce and then add one more layer of each mixture, and cheese slices. Then add a little more spaggetti sauce on the tope and sprinkle parmesan cheese over the top. Cover with foil and place in the oven. Remove the foil after 45-50 minutes or until you see the sauces starting to boil towards the center. Cook uncovered for another 20-25 minutes. Take out and let sit for thirty minutes before serving.