"No Cook Noodle" Lasagna

This is a family favorite!  I make it in the morning, place it in the fridge and pop it in the oven for dinner.

• 2 lbs. ground beef
• 1 lg. onion, chopped
• 3 tsp garlic salt
• 2 tsp crushed oregano
• 1 tsp Italian herb seasoning
• 1/2 tsp pepper
• 1 can diced tomatoes
• 1 (48 oz) jar spaghetti sauce
• 2 eggs, beaten
• 3 cups cottage cheese
• 1/4 cup Parmesan cheese
• 4 cups Mozzarella cheese, grated
• 12-16 lasagna noodles, uncooked

Cook meat, garlic salt and onion until no pink is left in the meat, drain. Add tomatoes and spices and cook on low for 2 minutes.  Add spaghetti sauce + 1/3 cup water and cook 10 more  minutes, stirring occasionally.  In a separate bowl beat eggs.  Stir in cottage cheese, Parmesan cheese, and 2 cups mozzarella cheese.   Spray an 8x15 inch lasagna pan with cooking spray.  Spread enough sauce just to coat bottom of pan. Lay enough noodles to cover sauce.  Spread 1/3 of sauce over noodles; spread 1/2 cheese mixture over sauce.  Then layer noodles, meat sauce, cheese, noodles, & top with meat sauce. Cover with plastic wrap then foil and place in the fridge for at least 2 hours.  Take plastic wrap off; place foil back on tightly and bake at 350 degrees F. for 1 hour.  Uncover and sprinkle with remaining Mozzarella cheese and bake for another 10-15 min or until cheese is melted.  (If you don't make this ahead of time, you can pour a cup of hot water over your last meat layer. Cover with foil and bake.  That way you still don't have to cook the noodles!)