I remember the first time I had lasagna. It was down in Southern Indiana, visiting my Aunt Glenda. It was the most scrumptious comfort food I could ever imagine. When I first became and adult and discovered a "Lazy" version, it was PERFECT! I've tweaked it over the years to suit my kids' taste, and while it's certainly not gourmet, we rarely have leftovers.
2 garlic cloves, minced
1 small onion, chopped (optional)
1 lb ground beef
1 tsp oregano
1 large (32 oz) jar spaghetti sauce
16 oz cottage cheese, or ricotta cheese
8 oz sour cream
1/2 C grated Parmesan
1 box lasagna noodles, uncooked
2 C shredded cheese
3/4 C water
Preheat oven to 350. Lightly spray pan and saute garlic and onion until tender. Add ground beef and oregano and cook until browned. (Can also use garlic and onion powder if preferred.) Drain fat and add spaghetti sauce, stirring to heat through. In small mixing bowl combine cottage cheese, sour cream and Parmesan; set aside. Spray 9x13 pan with cooking spray. Spoon 1 1/2 C meat sauce into bottom of pan, spreading evenly. Layer with uncooked lasagna noodles, adding broken pieces to ends if needed. Spread half the cottage cheese mixture over noodles, followed by half the remaining meat sauce and 1 C shredded cheese. Repeat with 2nd layer. Using spatula, create space between lasagna noodles and edges of pan. Pour the water around the edges of pan. Cover tightly with foil and bake 50-60 minutes. Remove foil and bake another 15=20 minutes. Let stand 15 minutes before cutting and serving.
For Sunday dinner, I assemble this the night before, cover with foil and refrigerate. Then I stick it in the oven as soon as I am home from church.