1In a medium sauce pan, over medium heat, brown ground beef and onion. Drain. Add crushed tomato, tomato paste, oregano, sugar, salt, pepper, garlic powder, and water. Stir to incorporate. Let sauce come to a boil. Then turn heat down to simmer and cover for about an hour. (I was short on time today so I only let simmer for 30 min and it was still delicious.)
2Boil a big pot of water and cook lasagna noodles until al dente. (I just fill my sink with warm water and drop the noodles in before I start making the sauce. They finish cooking in the oven.)
3While the sauce is simmering, combine cottage cheese, Parmesan, and egg. I use the back of a spoon to squish the curds to make mixture smoother, but I don't get too crazy with it;)
4When your sauce is just about finished simmering, preheat your oven to 350 degrees. In a 9x13 dish, spread about a cup of sauce on the bottom. Then lay 4 noodles to cover. Then 1/3 of the remaining sauce. Then 1/2 of the mozzarella. 4 more noodles. Sauce. Cottage cheese mixture. 4 more noodles. Sauce. Put in the oven for 30 min.
5Top with remaining mozzarella and bake an additional 15 min, or until bubbly and melty:)
6Side note: I usually only use half of the cottage cheese mixture because my boyfriend is a little weird about it...Also, I usually have about a cup of sauce left over that I freeze for later use because...again, my boyfriend isn't a fan of a bunch of sauce in lasagna:)