2 lbs. ground round
1 lg. onion, chopped
1 (48 oz.) jar Ragu spaghetti sauce (chunky garden style)
3 tsp. garlic powder
2 tsp. oregano, crushed
1 tsp. Italian herb seasoning
5 tbsp. sugar or to taste
1/2 tsp. salt or to taste
1/2 tsp. each pepper and cumin
3 eggs, beaten
3 c. cottage cheese
1/4 c. Parmesan cheese, grated
3 to 4 c. Mozzarella cheese, grated
12 to 16 lasagna noodles, uncooked
1 c. hot water

Step 1: Cook meat and onion until no pink is left in the meat; drain grease. Pour spaghetti sauce into meat and add sugar and all the spices. Cook on low heat for 15 minutes, stirring occasionally.

Step 2: In a bowl, beat eggs. Stir in cottage cheese and Parmesan cheese; mix well.

Step 3: Spray an 8 x 15 inch lasagna pan with Pam. Lay enough noodles to cover bottom of pan (uncooked). Spread 1/3 of meat sauce over noodles; spread half the cheese mixture over meat sauce. Sprinkle 1 cup or more of Mozzarella cheese over cottage cheese mixture. Repeat Step 3. Put a layer of noodles on top; spread the rest of the meat sauce over the noodles. Pour the hot water over all this. Cover with foil paper (tight). Bake in 350 degree oven for 1 hour 15 minutes. Uncover; sprinkle with Mozzarella cheese. Return to oven until cheese is melted. Serves 10 people. Serve with a salad.