10 uncooked lasagna noodles
32 ounces spaghetti sauce
2 cups mozzarella cheese
2 cups cheddar cheese
2 cups cottage cheese
2 eggs
1 pound of ground beef, browned
  and drained

Brown the ground beef in a frying pan, drain the fat and let sit. In a medium bowl, mix together the cottage cheese, eggs and add some of the spaghetti sauce until the mixture is slightly orange in color (maybe 1/2 cup). Coat the bottom of a 9-by-13 pan with a thin layer of the spaghetti sauce (maybe ½ cup) and pour the remaining spaghetti sauce in the frying pan with the ground beef and mix together. Place four noodles vertically (break a small piece of the edges to get the noodles to fit in better) and place one noodle horizontally on the bottom (again breaking the noodle to make it fit). On top of the noodles, spread half of the cottage cheese mixture. Spread evenly. Sprinkle half (1 cup each) of the mozzarella and cheddar cheese on top. Spoon half of the ground beef/spaghetti sauce mixture evenly over the cheese. Make another layer with: five uncooked lasagna noodles, rest of the cottage cheese mixture and rest of the ground beef/spaghetti sauce mixture. Sprinkle the rest of the cheese on top of the meat sauce. Bake the lasagna in the oven, uncovered for 40-45 minutes at 350 degrees. Remove and cool for 15 minutes before cutting. Serve with garlic bread and a salad.