1 pound lean ground beef
1 (32-ounce) jar spaghetti sauce
1 (16-ounce) container cottage cheese
8 ounces sour cream
8 lasagna noodles, divided
3 (6-ounce) packages sliced mozzarella cheese (12 slices), divided
½ cup grated Parmesan cheese, divided
1 cup water
Cook beef in large skillet over medium-high heat, stirring to separate, until meat is browned
and crumbly; drain drippings.
Add spaghetti sauce. Reduce heat to low. Heat through, stirring occasionally and set aside.
Preheat oven to 350°F.
Combine cottage cheese and sour cream in medium bowl; blend well.
Spoon 1½ cups meat sauce into bottom of 13 × 9-inch baking pan.
Place 4 uncooked noodles over sauce, then half the cheese mixture, 4 slices of mozzarella, half the remaining meat sauce and ¼ cup Parmesan.
Repeat layers, starting with the uncooked noodles and using all the remaining cheese mixture, meat sauce and Parmesan.
Top with remaining 4 slices of mozzarella.
Pour water over lasagna near sides of pan.
Cover with foil.
Bake lasagna 1 hour.
Uncover; bake until bubbly, 20 minutes more.
Let stand 15 to 20 minutes before cutting.
Variation from Grandma’s kitchen