Preheat the oven to 350 degrees Fahrenheit. Brown the beef in a large skillet. Saute onions (and any other vegetables you choose, including mushrooms, green peppers, zucchini, or shredded carrots). Add spices and vegetables to the cooked meat.

Next, stir in the pasta sauce and Rotel (optional) to the skillet and heat until warm.

Bring water to a boil and cook lasagna noodles as directed. While they are cooking, mix together the cottage cheese, 8 ounces of mozzarella, and egg.

When pasta is cooked, the lasagna is ready to assemble. Instead of spraying the pan with cooking spray, I add a thin layer of the pasta sauce to the bottom of the pan and then top with the pasta. Start with placing three lasagna noodles in the pan.

Add half the cheese mixture and spread on top of the noodles.

Spread a third of the meat sauce mixture on top of the cheese. Repeat with three more noodles, the remaining cheese mixture and a third of the meat sauce.

Place the last three noodles, then top with the remainder of the meat sauce. Top with 8 ounces of shredded mozzarella.

Cover with foil and cook for 35 minutes at 350 degrees Fahrenheit. Remove foil and bake for 5 more minutes.

Enjoy! I always make it the night before, cover and refrigerate, then cook the next day if I make it on a weeknight. You can also freeze it uncooked.