Lasagna

Serves 6-8

1 package lasagna noodles

1-1/2 pounds groung beef

1 medium yellow onion, finely chopped

2 cans (10-3/4 oz. each) condensed tomato soup

2 Tablespoons apple cider vinegar

2 Tablespoons dried oregano

1 teaspoon minced garlic

3-4 Tablespoons garlic powder

2 Tablespoons italian seasonings

1 container (16 oz.) small-curd cottage cheese

1 package (16 oz.) shredded mozzarella cheese

Preheat oven to 350 degrees. Cook noodles according to package direction; drain.

While noodles are cooking, brown beef in a large skilletover medium heat; drain. Add onion, soup, vinegar, garlic, and seasonings. Simmer for 20 minutes.

Lay noodles legthwise across the bottom of a greased 9x13" pan. Spread a layer of cottage cheese over the noodles. Add a layer of the meat mixture, then cover with mozzarella cheese. Repeat 2 times. Cover the top with noodles and top with remaining cheese.

Bake for 30 minutes or until bubbly and golden.

NOTE: The seasonings listed above are approximate. I usually add more, but as you are seasoning you should keep tasting the mixture until you reach a point that you think is good. This recipe is delicious! Johnny said this is his favorite lasagna of all time.

This recipe is my own adaptation of a recipe found in, "Sandra Lee Semi-Homemade Cooking 2" cookbook.