10 lasagna noodles (about a half 16 oz. pkg.)
1 lb. ground beef
1 sm. onion, minced
1 (14 to 15 1/2 oz.) jar spaghetti sauce
1 (15 oz.) container ricotta cheese (cottage cheese)
1 egg
1/4 tsp. salt
1/4 tsp. pepper
1 (4 oz.) pkg. Mozzarella cheese, shredded

Using very hot tap water, prepare lasagna noodles as label directs; drain. Meanwhile, in 12 inch skillet over medium high heat, cook ground beef and onion until meat is well browned and onion is tender, about 10 minutes. Stir in 2/3 of spaghetti sauce; cook until heated through. Spoon half of meat mixture into small bowl; set aside. Reduce heat to low and keep remaining meat mixture in skillet simmering. In medium bowl, combine ricotta cheese, egg, salt, and pepper. Spoon half of ricotta mixture on meat mixture in skillet. Spread evenly. Top with half of lasagna noodles; sprinkle with half of Mozzarella. Repeat layering with remaining meat mixture, ricotta mixture, lasagna, then remaining sauce and Mozzarella. Cover; cook 5 minutes until heated through.