1 1/2 lbs. ground beef
1 small onion, chopped
2 1/2 c. water
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 tsp. beef bouillon granules
1 tbsp. dried parsley flakes
2 tsp. Italian seasoning
1 tsp. salt
1/4 tsp. garlic salt
2 eggs
1 (12 oz) cottage cheese
1/2 c. sour cream
8 lasagna noodles, cooked and drained
1 pkg. (3 1/2 oz) sliced pepperoni
2 c. shredded mozzarella cheese
1/2 c. grated parmesan cheese

Cook beef and onion until meat is no longer pink and drain. Add water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. In a bowl, combine eggs, cottage cheese and sour cream. Spread 1/2 cup meat sauce into a greased 13 x 9 baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses. Cover and bake at 350°F for 35 minutes. Uncover and bake 10 minutes longer or until heated through.