Weeknight Lasagna

 I like this recipe because you don't have to pre-cook the noodles, which is a real time-saver.

1 1/2 lb. ground beef
3/4 c. chopped onion
1 32 oz. jar spaghetti sauce
1/4 c. water
1 8 oz. uncooked lasagna noodles (you won't use the whole package)
2 c. cottage cheese
1 1/2 c. shredded mozzarella cheese
3 T. grated Parmesan cheese

In medium saucepan, cook ground beef and onion until meat is no longer pink.  Drain.  Stir in spaghetti sauce and water.  To assemble lasagna:  spray bottom of 9x13 pan with Pam.  Spread with about 1/2 cup meat/spaghetti sauce.  Layer with 1/2 the noodles, 1/2 of meat/spaghetti sauce, half of cottage cheese mixture and 1/2 each of mozzarella and Parmesan cheeses.  Repeat, ending with mozzarella and Parmesan.  Cover tightly with aluminum foil.  Bake at 350* for 1 hour or until mixture is bubbly.  Uncover and bake another 5-10 minutes to brown top.  Let lasagna stand 10 minutes at room temperature before cutting.