Yummy Lasagna

Homemade Lasagna – modified recipe from The Pioneer Woman Cooks.

1 lb ground beef
1 clove minced garlic
1 large can of crushed tomatoes
4 TBSP dried parsley flakes
2 TBSP dried basil
2 1/2 tsp salt
8 slices of lasagna noodles
1 TBSP olive oil
3 cups lowfat cottage cheese
2 eggs
½ cup + more Parmesan Cheese
1 lb mozzarella cheese, grated or sliced

In a skillet, 1 pound ground beef and 1 clove minced garlic.
Cook until brown. (This is where my already cooked and frozen meat came in handy! Just heated it up with the garlic)

After that, add 1 large can of crushed tomatoes, 2 tablespoons of dried parsley flakes, 2 tablespoons dried basil, and 1 teaspoon salt.
Mix together thoroughly and simmer, uncovered, while you cook the noodles, stirring occasionally.In the meantime, boil 8 slices of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook until they still have a bite to them. When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a metal cookie sheet. That way, they’ll be easier to handle later.

While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese, 2 tablespoons dried parsley flakes, and 1 teaspoon salt. Mix together well.
To Arrange:
Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go.
Spread half of the cottage cheese mixture evenly over the noodles…Then lay 1/2 pound of mozzarella cheese slices (or grated) on top of the cottage cheese mixture.Spread the entire meat mixture on top of the mozzarella cheese.Add another layer of four lasagna noodles
And top with the remaining half of the cottage cheese mixture.Then top the cottage cheese mixture with another 1/2 pound of mozzarella.

Now get out that good ol’ Kraft Parmesan Cheese and start sprinklin’!
Place it in a 350-degree oven for 20-30 minutes, until hot and bubbly.
(Alternately, you could cover and freeze it, unbaked, at this point. OR cover and refrigerate, unbaked, for up to two days before baking.)*I didn't take a picture of it after it was cooked, because it was eaten so fast!