Ingredients
1-1/2 pounds ground beef1 small onion, chopped2-1/2 cups water1 can (8 ounces) tomato sauce1 can (6 ounces) tomato paste1 teaspoon beef bouillon granules1 tablespoon dried parsley flakes2 teaspoons Italian seasoning1 teaspoon salt1/4 teaspoon garlic salt2 large eggs1-1/2 cups 4% small-curd cottage cheese1/2 cup sour cream8 lasagna noodles, cooked and drained1 package (3-1/2 ounces) sliced pepperoni2 cups shredded part-skim mozzarella cheese1/2 cup grated Parmesan cheese
Preparation
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
In a small bowl, combine the eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13x9-in. baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses.
Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 15 minutes before cutting.
