In large skillet, brown ground beef with onion, salt and garlic powder. Drain, then add spaghetti sauce. Simmer for 10 min, stirring occasionally. While sauce is simmering, combine cottage cheese, Parmesan cheese and parsley in a separate bowl. Mix until combined and set aside.

Next up, you’ll layer the lasagna. I use 3 layers, but you could do more or less, depending on preference. I always coat the bottom of my 9×13 pan with a bit of spaghetti sauce to keep the noodles from sticking.

Then layer a single row of noodles…

Followed by about 1/3 of your sauce/meat mixture and then 1/3 of the cottage cheese mix {try to spread this out a bit}.

Followed by 1/3 of the mozzarella cheese. You can reverse the cheese, cottage cheese mixture layer. I’ve made it both ways & didn’t notice a difference. Just make sure you end with mozzarella cheese on top of your top layer. It browns up nice and bubbly!

Repeat 2 more times.

To Cook – Cover with foil and bake at 350 degrees for 40-45 minutes or until cooked through.
To Freeze – Cover with foil and place lasagna pan on a cookie sheet so it freezes flat. When ready to use cook from frozen for 60 -75 minutes at 350 degrees.