Dutch Oven Lasagna

• 1½ lbs. Ground Beef (lean)
• 1 jar (32 oz.) Favorite Spaghetti Sauce
• 2 cups Mozzarella Cheese (shredded)
• 3 large Eggs
• 2¼ cups Cottage (or ricotta) Cheese
• ¼ cup Grated Parmesan Cheese
• 1 Medium Onion (diced) *Optional
• 16 (1 box) Lasagna Noodles
• 1 tsp. Oregano
• 1¼ cups Hot Water (divided)

In a 12" Dutch oven, brown the ground beef. When almost done add onion to sauté until transparent.

During the last 20 minutes of cooking - Mix 1 Cup of Cheddar Cheese with French Fried Onions and sprinkle over the top.

When done remove the mixture to a mixing bowl, drain off the grease in the Dutch oven, add the Spaghetti Sauce and mix well.

To this, add the Cottage Cheese (or ricotta), Parmesan Cheese, ½ of the Mozzarella Cheese, Eggs, and Oregano, then mix this well.

Note: Do not have noodles for the top layer.

Pour 1 cup of hot water all around the edges of the oven.

Place the lid on the oven and bake 60 minutes or until done. Check frequently.

Around 45 minutes done, spread the remaining ½ of the Mozzarella Cheese evenly over the top and cook for another 15 minutes.

Remove from heat and lest stand 10 minutes before serving.