|Water||4 Cup (64 tbs)|
|Lasagna noodles||8 Ounce|
|Salad oil||1 Tablespoon|
|Ground beef||1 1⁄2 Pound|
|Garlic||1 Clove (5 gm), crushed in a garlic press|
|Small curd cottage cheese||1 Cup (16 tbs)|
|Mozzarella cheese||4 Ounce, shredded|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Spaghetti sauce without meat||16 Ounce|
|Grated parmesan cheese||1 Cup (16 tbs)|
In a large pan on range, bring the water to boiling.
Add noodles and salad oil.
Cook 5 to 6 minutes until tender; drain.
In a medium glass mixing bowl, break apart ground beef.
Add garlic and cook 6 to 7 minutes, stirring every 2 minutes.
Drain off drippings.
Add cottage cheese, mozzarella cheese, salt, and mayonnaise to meat mixture; stir to blend.
In a 9-inch glass baking dish, place a layer of noodles on the bottom and cover with a layer of meat mixture.
Continue layering with remaining noodles and meat.
Pour spaghetti sauce over top and sprinkle with oregano and desired amount of Parmesan cheese.
Cook, covered, 6 to 8 minutes, rotating dish one-quarter turn halfway through cooking time.
Rest, covered, 10 minutes before serving.