Gluten Free Lasanga

Recipe Description
It is, by far, the best lasanga I have had in a long time. It's completely gluten free and uses no ricotta cheese. Instead, it's substituted by an egg/cottage cheese mixture. The preparation is the same as normal lasanga.
Preparation Steps:
Place clean 13x9 pan on countertop.
Preheat oven to 350F.
Defrost the ground beef.
Chop the onions.
Shred mozzarella cheese (if buying it in a block).
Level of Difficulty:
Time Needed:Ingredients:
4c pasta sauce
1 1/2c water
1 medium onion, chopped
10oz box of rice lasanga noodles
2c mozzarella cheese
2 eggs
1c cottage cheese
Parmesan cheese
Brown ground beef and onions in a large skillet (a wok is fine). Drain all fat. Combine sauce and water in skillet, then let simmer for 10 minutes.

While meat mixture is simmering, boil lasanga noodles for 7-12 minutes (I do it for 8) and then cool noodles in cold water.

Mix eggs and cottage cheese together, then set aside.

Layer bottom of the pan with the meat mixture. Top mixture with four lasanga noodles, then 1/3 of meat mixture and 1/2 of the cheese mixture. Top with 1c of the mozzarella. Apply second set of noodles, then 1/2 of the remaining meat mixture and rest of cheese mixture. Toss on the last cup of mozzarella and apply third layer of noodles. Top with remaining sauce and Parmesan cheese.

Bake for 1hr, covered. Remove cover and let bake for another 15 minutes. Remove from oven and let sit for 15 minutes to set.