Lasagna

From Cindy's Kitchen, "Just North of Wiarton & South of the Checkerboard"

1 lb. lean ground beef

1 Quart (Litre) jar of diced tomatoes

Sliced Mushrooms, as desired for amount (I used a handful of mushrooms I had dehydrated)

2 Tbsp. Ground Dry Tomato Powder (or tomato paste)

Garlic, Basil and Oregano to taste

1 Small Onion, diced

1- 500 ml container of Cottage Cheese (I used No-Fat Nordica)

2 Eggs

Shredded Mozzarella Cheese

10 Oven Ready Lasagna Noodles (10 or whatever amount fits to your pan)

Brown beef; drain well; add diced onion.  In saucepan heat diced tomatoes; add in mushrooms, then add garlic and spices.  Heat thoroughly, then add Tomato powder or paste.  Add to meat mixture.  On bottom of 9x13 pan, spread a thin layer of meat sauce on bottom.  Layer noodles, tomato/meat sauce, cottage cheese and shredded mozzarella cheese; repeat.  Place in pre-heated 350* Oven for approx. 1 hour.