1 lb. ground beef
3/4 c. chopped onion
2 tbsp. olive oil
1 (28 oz.) can tomatoes
2 (6 oz.) cans tomato paste
2 c. water
4 tbsp. chopped parsley
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano leaves
8 oz. lasagna
1 lb. cottage or Ricotta cheese
8 oz. Mozzarella cheese, shredded
1 c. grated Parmesan cheese
3 hard boiled eggs, sliced
2 c. thinly sliced zucchini

In a large heavy pan, lightly brown beef and onion in oil. Then add next 8 items and simmer uncovered about 30 minutes.

Meanwhile cook lasagna as directed. In 9x13 baking pan, spread about 1 cup of sauce. Then alternate layers of lasagna, sauce, cottage cheese, Mozzarella, Parmesan, hard boiled eggs and zucchini, ending with sauce, Mozzarella and Parmesan. Bake at 350 degrees F. for 40-50 minutes until lightly browned and bubbling.