Best lasagna ever!

If you like a sweet tasting pasta sauce, then you will love this lasagna recipe.  I always make more sauce than is needed for the lasagna, so that I can freeze it for spaghetti dinner another night. 

Ingredients

• 1 pound lean ground beef
• 1 onion, chopped
• 3 cloves garlic, chopped
• 2 (6 ounce) cans tomato paste
• 1 (14.5 ounce) can crushed tomatoes with liquid
• 1-1/2 cups water
• 1 tablespoon dried oregano
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon white sugar 

• 12 ounces cottage cheese
• 1/2 cup grated Parmesan cheese
• 1 egg

• 9 lasagna noodles, like Barilla no boil
• 1 pound shredded mozzarella cheese

Directions

1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion and garlic until onion is translucent. Combine beef, garlic and onion in a large saucepan with tomato paste, crushed tomatoes with liquid, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Spread 1 cup of sauce in the bottom of a 9×13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
5. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.