1 lb. ground beef
1 (15 1/2 oz.) jar spaghetti sauce
6 oz. (1 1/2 c. shredded) Mozzarella cheese
2 eggs
1 1/2 c. cream style cottage cheese
1/4 c. grated Parmesan cheese
1 tsp. dried oregano
9 lasagna noodles
3/4 c. hot water

Brown ground beef in skillet over medium high heat. (You may also cook it in microwave). Pour off grease. Add jar of spaghetti sauce to ground beef, scraping jar with rubber spatula. Stir with spoon until all blended. Set aside. Shred Mozzarella cheese, put aside 1 cup of cheese.

Crack eggs and beat lightly. Add cottage cheese, Parmesan cheese, and the 1 cup of Mozzarella cheese. Add the 1 teaspoon dried oregano, crushing it between your fingers. Mix all ingredients well.

Turn oven to 350 degrees. Place 3 uncooked lasagna noodles in a 12 x 7 1 2/ x 2 inch baking dish. Measure 1 1/3 cups of the meat mixture; using a rubber spatula, spread it over the noodles.

Use a spoon to spread about half of the egg cheese mixture over the meat mixture. Place 3 more uncooked noodles on top of the egg cheese mixture. Measure another 1 1/3 cups of meat mixture and spread it over the noodles. Spread remaining egg cheese mixture over meat. Top with 3 more uncooked noodles and the remaining meat mixture.

Measure hot water. Pour into the baking dish, pouring around all 4 edges of the dish. Cover the dish with aluminum foil. Press foil to sides to seal.

Bake for 1 1/4 hours. Remove, and carefully pull foil off (the steam is hot!). Sprinkle with remaining 1/2 cup shredded Mozzarella cheese. Let stand for 10 minutes before serving.