BEEF AND PEPPERONI LASAGNA


1 lb. ground beef
1 small onion, chopped
1 can (28.5 oz.) Hunt's spaghetti sauce
1 can (8 oz.) tomato sauce
1 Tbsp. dried parsley
1 tsp. Italian seasonings
1 tsp. salt
1/2 tsp. minced garlic in water
2 eggs
1 1/2 c. small-curd cottage cheese
1/2 c. sour cream
lasagna noodles, uncooked
1 pkg. sliced pepperoni
2 c. grated provolone cheese
1/2 c. fresh-grated parmesan cheese


Preheat oven to 350 degrees.

In a nonstick skillet, fry ground beef and onion until beef is no longer pink. Drain. Add the spaghetti sauce, tomato sauce, parsley, Italian seasoning, salt, and minced garlic. Reduce heat, and simmer uncovered for about 20 minutes. In a medium-size bowl, combine eggs, cottage cheese, and sour cream. Mix well. 
Lightly spray a 9x13x2 inch pan with nonstick cooking spray. Spread a thin layer (about 3/4 cup) of meat sauce over the bottom of the pan. Place 4 noodles (uncooked) over the meat sauce; you will use one sideways (broken) on the short end of the pan. Top the noodles with all of the cottage cheese mixture. Place sliced pepperoni, side by side, over the entire cheese surface. Top with
4 more uncooked noodles. Spread the remaining sauce over the entire surface. Sprinkle the provolone and parmesan cheeses over the meat sauce.

Cover with a double-thick piece of aluminum foil, place on a cookie sheet, and place in the oven. Bake for 1 hour. Remove from oven, and let sit for 10 minutes before taking off foil. Serve immediately. Don't be tempted to take a peek while baking- it needs to be sealed to cook the noodles completely!